Usuba
Bruschetta with Cream Cheese and Persimmon
Crispy slice of ciabatta with a delicate filling of sour cream, soft brie cheese and sweet persimmon. A sharp note of chili and fresh arugula complement the taste. A simple appetizer for the table or a light snack.
- Total
- 5 min
- Standard serving
- 106.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut a piece of ciabatta about 2 cm thick.
- 2
Step 2
Place the bread on a heated pan greased with oil.
- 3
Step 3
When the bottom is golden brown, flip the bread.
- 4
Step 4
After 1 minute, remove from heat and set aside.
- 5
Step 5
Cut a few slices from the persimmon for decoration, finely chop the rest.
- 6
Step 6
Add sliced persimmon to a bowl with sour cream.
- 7
Step 7
Finely chop the brie cheese.
- 8
Step 8
Add cheese to the sauce and mix thoroughly.
- 9
Step 9
Spread the mixture on the bruschetta. Garnish with arugula leaves and persimmon slices.
- 10
Step 10
Sprinkle with chili flakes and serve.
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