Persimmon Bruschetta | culture: the word on cheese
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Persimmon Bruschetta

Thought you had to choose between ricotta and chevre for your bruschetta? False. You can enjoy both, together — as long as persimmons and buckwheat honey get to join the party, too. Find this Oscar-worthy recipe on Food52 below.

Everything about this recipe is lovely, simple, and delicious. The mild ricotta and tangy chèvre balance each other out nicely and create this amazing pillow atop the crunchy bread, buoying the flavors of the persimmon, hazelnut, and rosemary. The warm honey and sprinkle of sea salt holds it all together. I wanted to eat all of them myself!

Get the recipe on Food52

Photo by James Ransom

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.