11.10.20 Seven of Seven Ways to Eat Persimmons: Bruschetta on Toast

So much to celebrate these days. A winter storm, our democratic institutions holding strong, and the last of the persimmons. My guy had made sourdough bread, so it was begging for a collaboration. I made a version of Italian bruschetta (normally with tomatoes). Mine had two diced persimmons, a squeeze of lemon juice, chopped basil leaves and a dash of salt. All of this was spread over melted gruyere cheese. Heavenly and then some.