Ingredients
Method
1.Preheat oven to 190°C.
2.Place sliced persimmons in a bowl, toss with 1½ tablespoons olive oil, zest and herbs, then spread on a baking paper-lined tray, and roast, turning once for 15 minutes.
3.Brush bread lightly, both sides, with remaining oil. Rub with garlic clove and toast until golden on both sides.
4.Spread bruschetta with cheese, top with roasted persimmon and a twist of prosciutto. Add a grind of black pepper and a scattering of rocket leaves, then drizzle with honey, if desired.
Note
- Considered a delicacy around the world, Kiwis can get persimmons for a surprisingly good price. You can easily pick up sweet Gisborne persimmons at your local supermarket!
