In my quest to eat as many persimmon’s as I can before they go out of season, let’s add ricotta toast to the mix. Toast has become super popular lately and I love it because you can literally use anything you have in your fridge to make it fabulous.

Here, I didn’t do much because I wanted all of the ingredients to uphold their own true flavors. I lightly marinated the persimmons in lemon juice while I mixed the ricotta with a drop of heavy cream. While I used prosciutto to add more texture and salt, this quick dish can stand up on it’s own or with any other cured meat.

Ricotta Toast w. Persimmons & Prosciutto

1c. fresh ricotta cheese

2 firm persimmons, cleaned and sliced

your desired sliced bread, with the crust removed

your favorite prosciutto, thinly sliced

juice & zest of half a lemon

1T. heavy cream (or milk)

flaked black sea salt (regular flaked sea salt is fine here )

Remove any stickers and wash persimmons to get any residual dirt off. On a flat surface, cut off the persimmon tops and disregard. Slice persimmons and place in a bowl, adding lemon juice and salt. Lightly toss the sliced persimmons and let marinate for 5 minutes.

In a small bowl whip ricotta with heavy cream, lemon zest and salt to taste. Toast your bread and cut off ends.

Spread whipped ricotta on toasted bread in a thick even layer then add sliced marinated persimmon’s. Sprinkle flaked black sea salt over the toast and top with a slice of prosciutto. Serve immediately.