This is the only appetizer you need this holiday season! It’s just as festive as it is delicious, and it comes together in a flash! This recipe is made easy thanks to our Shun Cutlery Knives. We're using our Shun 6" Utility Knife to slice the persimmon and to give the herbs a rough chop, along with our Shun 7" Santoku Knife to slice the brie. Collecting the pomegranates is easy with our Shun 3.5" Paring Knife, and we slice up our baguette with a Shun Classic Bread Knife.
All of these ingredients come together so beautifully as sweet seasonal fruits are paired with melted brie, fresh mint, and hot honey. This is an amuse-bouche that your guests will LOVE! Can’t find persimmons? You can always swap it out for apples or pears. Happy entertaining!
- 1 large baguette, sliced into 1/2-inch thick slices
- 4 tablespoons butter, melted
- 8 ounces Brie cheese, sliced `
- 3 medium persimmons, sliced and halved
- 1 medium pomegranate, arils removed
- Fresh mint, for garnish
- Hot honey, for drizzling
- Flaky salt, for garnish
- Black pepper, freshly ground, for garnish
Preheat oven to a high broil and set a rack in the upper third of your oven. Arrange baguette slices on a sheet pan (you may need 2 sheet pans). Brush each slice liberally with butter. Top each slice with Brie. Broil until cheese is melted and bread is toasted, about 5 minutes, depending on the strength of your broiler.
Top each crostini with a persimmon slice, pomegranate arils, and fresh mint. Finish with hot honey, flaky salt, and freshly ground black pepper. Serve immediately.