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Persimmon and Brie Crostini with Thyme


½ baguette, thinly sliced on a slight bias (16 slices)
8 ounces Brie, thinly sliced
2 Fuyu persimmons, peeled, halved and thinly sliced crosswise (16 slices)
2 teaspoons light-brown sugar
fresh thyme leaves, minced
freshly cracked pepper, for serving


  1. Preheat the oven to 375 degrees with racks in the top and middle position. Place slices of baguette on a rimmed baking sheet. Toast on the middle rack until dry and light golden, 10 minutes.
  2. Preheat broiler. Top each piece of baguette with 1 slice of Brie, 1 slice of persimmon, a sprinkle of sugar (about ⅛ teaspoon each), and a small pinch of thyme leaves.
  3. Broil on top rack until sugar melts and cheese begins to bubble and turn golden, 1-2 minutes. Serve with cracked pepper.