Broiled Cheese Dip with Persimmons | Tasting Table
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4 to 6 servings
Ingredients
  • 4 medium (1 pound) ripe Fuyu persimmons, stemmed and quartered
  • 2 tablespoons honey
  • 1 teaspoon lemon juice
  • Pinch kosher salt
  • Eight ¾-inch slices ciabatta bread
  • 2 tablespoons olive oil, divided
  • 1 pound mozzarella, cut into 8 slices
  • 2 teaspoons balsamic vinegar
  • ¼ cup mixed herbs (such as dill, tarragon, chives, basil and parsley)
Directions
  1. In a blender, purée the persimmons, honey, lemon juice and salt until smooth.
  2. Preheat the broiler. Lay the ciabatta slices on a sheet pan and drizzle with 1 tablespoon of the oil. Broil, flipping once, until golden and crisp, 1 to 2 minutes per side. Set aside.
  3. Layer the mozzarella in a 12-inch cast-iron skillet or oval cast-iron baking dish. Broil until golden and bubbling, 5 to 6 minutes.
  4. Carefully remove the skillet from the oven and place on a trivet. Spoon the persimmon purée around the cheese, then drizzle the remaining 1 tablespoon of olive oil and the vinegar over the cheese. Top with fresh herbs, then serve with the toasted ciabatta.