"I have been pretty into fried sage lately. Spouse thinks it smells like Christmas when I make it. When frying something so delicate, keep in mind that the hot oil it absorbed will keep on frying even after you take it out of the pan, so take it out before you think it’s totally crispy. I fry up a small collection of leaves and then store them between paper towels in a sealed container, and find they keep pretty well that way. It’s nice to have some at the ready for situations like this!
This persimmon toast was inspired by a toast that @colorful.palate made last year and a cake by @eatchofood. Both are incredibly talented food stylists and your eyes will not be disappointed if you click over to their profiles. My persimmon slices look so clumsy compared to theirs because my persimmon was a little too ripe, but I am okay with that because toast is a rather humble food at its core and clumsy slices suit this big ol’ slice of bread just fine.
"
Ricotta and Persimmon Toast
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A Note from Feedfeed
A humble slice of sourdough toast can be transformed with generous shmear of butter, fluffy ricotta, permissons and a little bit of fried sage.
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- Recipe Card
Prep time 5mins
Cook time 10mins
Recipe Card
ingredients
- 1 slice sourdough bread
- 1/2 tablespoon salted butter
- 1/4 cup ricotta
- 1 persimmon, thinly sliced
- 3 tablespoons olive oil
- 2 sprigs of sage
- candied walnuts, for topping as desired
- fresh thyme leaves, for garnish
Method
Step 1
Toast bread as desired. Spread butter onto one side of the toast. Using the back of a spoon spread the ricotta on top. Arrange the persimmon slices on top of the ricotta and garnish with candied nuts, fried or fresh sage and thyme leaves.