A cheeseboard is a perfect start to any gathering. Try a straightforward approach to your board with a single round of brie served with a variety of crackers and sliced apples. Sweet fruits and jams are a lovely compliment to the creaminess of Brie. Be sure to take advantage of using persimmon while it’s in season (October-January) for your holiday boards. Basic no fuss preparation makes a big impact with this recipe.
BRÛLÉED PERSIMMON AND BRIE RECIPE
1 round of brie cheese
1 very ripe Hachiya Persimmon
1 tbsp brown sugar
1/4 tsp cinnamon
1 honeycrisp apple, sliced
Crackers of your choosing
Arrange Brie on a cutting board with crackers and apples Cut the persimmon in half and scoop out the flesh and place on top of the brie. The inside of
the persimmon should resemble jam. Sprinkle the cinnamon and sugar on top of the persimmon “jam” and brûlée with a torch until a
hard shell forms on top
RECIPE AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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