INGREDIENTS
4
But not too ripe fuyu persimmons, Ripe
1 tbsp
Lemon
1 tbsp
Rosemary, fresh
1/4 cup
Colored honey, light
1 tbsp
Lemon juice
1
Black pepper, Coarse ground
1
Sea salt, Flaky
1 tbsp
Olive oil
1/4 cup
Hazelnuts, toasted
8
Slices Country bread, crusty
1/2 cup
Ricotta, fresh
1/2 cup
Tangy goat cheese, fresh