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Baked Brie Persimmon Tartines

November 13, 2021
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Golden, crispy sourdough toast topped with melty brie and quick marinated persimmons: these Baked Brie Persimmon Tartines are my favorite fall appetizer.
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Golden, crispy sourdough toast topped with melty brie and quick marinated persimmons: these Baked Brie Persimmon Tartines are my favorite fall appetizer.

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So, you’re in charge of appetizers for this year’s Friendsgiving. Or, maybe you simply have to bring a dish to a friend’s house for a fall dinner party. Whatever the scenario, these Baked Brie Persimmon Tartines are definitely the way to go. They’re easy to eat on the go, there’s no need for utensils, and they’re a total crowd pleaser. I mean, who doesn’t love melty brie, crispy bread, and some marinated fall fruit. Plus, with an addition of honey and sea salt to finish everything off? I swear these bites will be the first appetizer to go. They’re the best!

Golden, crispy sourdough toast topped with melty brie and quick marinated persimmons: these Baked Brie Persimmon Tartines are my favorite fall appetizer.

the breakdown…

These Baked Brie Persimmon Tartines are delicious — that’s for sure. That being said, they’re also one of the easiest recipes on my site! After all, “tartine” really is just another word for toast… but tartine sounds fancier, if you ask me. To get this dish going, you have to pre-toast some sourdough bread. Sourdough is not usually the typical choice for an appetizer like this one. Usually, your classic party crostini or toast will be on a baguette, or even ciabatta. In this Baked Brie Persimmon Tartines recipe, however, I love the way the sour flavor of the sourdough pairs with the creamy brie. What’s more, the thin, yet crisp texture of a perfectly toasted sourdough is truly unmatched — soft enough to easily bite through without breaking a tooth, yet sturdy enough to hold all the toppings. It’s the best.

Still, you’ll only get that sturdy consistency if you give those sourdough slices a good pre-toast in the oven. With just a little bit of olive oil and a pinch of salt, all the bread will need is about 4 minutes in the oven by itself. You’ll eventually give the bread some more time in the oven once all of the toppings have been layered on, but, if you don’t toast it prior to putting on all those juicy ingredients, your toast will just turn to mush. Nobody wants that!!

love love love those persimmons…

Speaking of those toppings, the next step is to get those persimmons marinating. When I tell you this step couldn’t be easier, I’m not lying. Really, the subtle combination of some smooth, full bodied olive oil and a tart red wine vinegar is the only base you need for a fruit as flavorful as a persimmon. Then, you’ve got a sweet and spicy action from the honey and red pepper flakes AND some rosemary and thyme to really pull out those fall flavors. The combo is out of this world delicious. Whisk everything up and toss them with some thinly sliced persimmons and you’re almost there!

Golden, crispy sourdough toast topped with melty brie and quick marinated persimmons: these Baked Brie Persimmon Tartines are my favorite fall appetizer.

Lastly, it’s time to assemble. Top your partially toasted sourdough slices with a good amount of brie. You want the slices to be thin enough to melt, but at the same time, brie is brie. And more is always more with cheese. Plus, the brie acts as the perfect binding agent for the persimmon topping — the next layer. After you throw just a few of those persimmons on there it’s time to head to the oven! The cheese will get bubbly, the persimmons juicy, and the bread golden brown. It’s sinfully good. Oh, and, squeeze on a little bit of honey and a sprinkle of some flaky sea salt (Maldon is the best)??? There’s nothing better. 

how to serve it up!!

These Baked Brie Persimmon Tartines are truly my all time favorite fall appetizer. Whether you’re bringing a starter to a friend’s house, hosting a dinner party, or even just craving a damn good piece of toast, these tartines are for you. My recommendation? Serve them up for guests with a fancy fish, maybe like my Walnut Oven Slow Roasted Halibut, Citrus Fennel Baked Fish en Papillote, or Crispy Fish Over Arugula Pesto White Beans? Oh, and, for sides? Definitely go with my Twice Roasted Scalloped Sweet Potatoes — they’re the best. However you serve these up, however, I know you’ll love them!!

I hope you enjoy these Baked Brie Persimmon Tartines as much as I do! Let me know what you think in the comments below:))

Baked Brie Persimmon Tartines
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Baked Brie Persimmon Tartines

Recipe by Annie PatrickCourse: Appetizer, Finger foodCuisine: American, FallDifficulty: Easy
Servings

15

servings
Prep time

13

minutes
Cooking time

12

minutes
Total time

25

minutes


Golden, crispy sourdough toast topped with melty brie and quick marinated persimmons: these Baked Brie Persimmon Tartines are my favorite fall appetizer.

Ingredients

  • bread:

  • ½ a loaf sourdough bread, thinly sliced and cut into triangles

  • Olive oil or olive oil spray, to coat

  • Salt, to taste

  • topping:

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar

  • 2 tsp honey

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • A pinch of red pepper flakes, to taste

  • 3 persimmons, thinly sliced

  • 8 oz brie cheese, thinly sliced into rectangles

  • Toasted chopped pistachios, to garnish

  • Honey, to drizzle

  • Flaky sea salt, to taste

Instructions

  • Preheat the oven to 400 degrees.
  • Coat your sourdough slices with olive oil and a pinch of salt, and spread out on a large baking sheet. Transfer to the oven and bake for 4 minutes.
  • Meanwhile, in a medium bowl, toss the olive oil, red wine vinegar, honey, rosemary, thyme, red pepper flakes, and persimmon slices. Place a slice of brie onto each toasted sourdough slice. Top with 2-3 slices of the coated persimmons. Transfer the baking sheet back to the oven and bake for another 6-8 minutes, until the sourdough is toasty and the brie is melted.
  • Finish each tartine with some pistachios, a drizzle of honey, and some flaky sea salt. Serve and enjoy!
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