Bruschetta with roasted persimmon and prosciutto

This bruschetta with roasted persimmon and prosciutto is the perfect appetizer to enjoy with friends or family. It's seasonal, low-maintenance, and the flavours are delicious

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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  • 2 persimmons, sliced
  • 3 tablespoon olive oil
  • zest of ½ lemon
  • handful of fresh oregano or thyme, or both
  • 4 slice rustic bread
  • 1 garlic clove, peeled
  • 120 gram soft French-style goat’s cheese
  • 4 slice prosciutto
  • black pepper
  • rocket leaves to serve (optional)
  • honey for drizzling (optional)


  • 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.


  • 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!