Persimmon Pear Caprese
Fuyu persimmon (these are the short, squat firm persimmon), sliced
firm red Bartlett pear, sliced
fresh mozzarella (bite-sized or larger balls that you have to slice)
fresh baguette (sliced)
coarsely ground sea salt
fresh cracked black pepper
balsamic vinegar glaze
These are more assembly instructions than they are recipe tasks.
In a medium saute pan over medium heat, warm olive oil. Add baguette slices and brown bread on each side. Remove from the pan.
Top each bread slice with a slice of pear, a slice of persimmon, a fresh basil leaf, and mozzarella. Drizzle with balsamic glaze and sprinkle with sea salt and fresh cracked pepper. Serve!