Recipe: Toasted Bread with Frog Hollow Farm’s Fuyu Persimmons, Pomegranates, and Fromage Blanc

Recipe courtesey of Mario Hernandez of Order of The Fat Tongue



  •  2 Fuyu persimmons, thinly sliced pieces and dress with olive oil and vinegar
  • 2 sliced pieces of peasant bread (we used a sweet batard and sliced long way)
  • 1/2 cup of radicchio variegate di castelfranco, sliced into to ribbons
  • 1/3 cup of formage blanco
  • 1/4 cup of pomegranate seeds
  • 1/4 of pistachios, roughly chopped
  • Quality vinegar of your choice to taste
  • Quality olive oil to taste
  • Kosher salt and freshly ground black pepper to taste



  1. Toast two pieces of the bread in the oven at 375 degrees until the edges are nice and browned.
  2. Allow the bread to cool slightly and spread the fromage blanc to the bread and season with kosher salt and freshly ground black pepper.
  3. Place the sliced persimmons on top for the fromage blanc over lapping he pieces to make a nice row.
  4. Top the persimmons layer with the pomegranate seeds, the radicchio and the pistachios.
  5. Drizzle with the olive oil, vinegar and season to taste. Slice into four pieces each and serve at once.
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