Description
For the Flatbread
1 store-bought or homemade flatbread
2 ripe persimmons, thinly sliced
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1 tablespoon honey
For the Toppings
4 oz goat cheese, crumbled
1/4 cup chopped pecans, toasted
1 tablespoon fresh thyme leaves
1 tablespoon balsamic glaze
1/4 teaspoon sea salt
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Toss sliced persimmons with olive oil, cinnamon, and honey. Spread evenly on the baking sheet.
Roast for 15–20 minutes until caramelized and tender. Remove from oven and set aside.
Place flatbread on a separate baking sheet and bake for 5 minutes to crisp slightly.
Spread crumbled goat cheese evenly over the warm flatbread. Arrange roasted persimmons on top.
Sprinkle with toasted pecans, fresh thyme, and a pinch of sea salt.
Drizzle with balsamic glaze before serving. Slice and enjoy!
Prep Time: 10 minutes, Cooking Time: 20 minutes, Total Time: 30 minutes, Kcal: 320 per serving, Servings: 4
