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Grilled Persimon® Crostini with Manchego and Wine Reduction

Bring the flavours of Spain to your next gathering with this appetizer featuring delicious Spanish ingredients. The Tempranillo wine reduction, drizzled atop the Persimon® wedges, adds a sophisticated touch to these tasty hors d’oeuvres.

Serves 1 crostini

Grilled Persimon® Crostini with Manchego and Wine Reduction
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    Wine reduction:
  • 1/2 cup (125 ml) Tempranillo wine
  • 1/4 cup (60 ml) sugar
  • 5 whole peppercorns
  • half cinnamon stick
  • To assemble:
  • 16 slices of baguette
  • 2 tbsp (30 ml) olive oil
  • 1 Persimon®, topped and sliced into 12 wedges
  • 1 cup (250 ml) spinach leaves
  • 50g (2oz) Manchego cheese, shaved
  • Freshly ground black pepper to taste


  1. Preheat oven to 4000 F (200°C).
  2. Place all of the ingredients for the wine reduction in a small saucepan. Bring to a boil and simmer until reduced by half, approximately 15 minutes.
  3. Brush each bread slice with olive oil and place on a bake sheet. Bake for 5 minutes.
  4. Heat a grill pan on high and brush with olive oil. In batches, grill the Persimon® wedges
  5. minutes per side.
  6. To assemble the crostini place a few leaves of spinach on the crostini, top with Manchego cheese, followed by a grilled Persimon® wedge. Drizzle with wine reduction and serve immediately.


Tip * Instead of the reduction try melting a 1/4 cup (60 ml) of apricot jam in a saucepan and drizzling over the crostini.

% RDI: 4% calcium, 0% iron, 0% vitamin A, 4% vitamin C.



This recipe is provided thanks to Persimon, Kaki Ribera Del Xúquer, Foods from Spain, and the European Union.

Persimon(r) Kaki Ribera del Xuquer square

Persimon Sponsors

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