Warm Sourdough Toast with Honey-Whipped Goat Cheese, Persimmon & Radicchio
It’s the season for one of my all-time favorite fruits: the persimmon. Even in the heart of winter, its glowing orange color feels like a little burst of sunshine, bringing sweetness and warmth to cold days. Whether enjoyed fresh, baked into desserts, or added to cozy winter dishes, persimmons make the season feel brighter and more comforting.
Persimmon Origin Roots
The persimmon has ancient roots in East Asia, with its origins tracing back over 2,000 years.
China: The earliest cultivation began in China, where persimmons were grown, selectively bred, and celebrated in art, poetry, and traditional medicine.
Japan & Korea: The fruit later spread to Japan and Korea, where varieties like hachiya and fuyu became deeply embedded in seasonal food culture.
How Does a Persimmon Taste?
There are a couple of different varieties of persimmon, but my favorite is Hachiya. Unlike some other types, Hachiya persimmons are astringent until fully ripe, meaning they are bitter and must become soft and jelly-like before eating. When perfectly ripe, they’re incredibly sweet, with a honey-like flavor and a silky, custard-like texture that just melts in your mouth.
Honey-Whipped Goat Cheese
I had some leftover goat cheese from a recent get-together and some fresh honey. I tossed them together in the food processor and whipped them up, and the result was the most light, airy, and fluffy spread. Sweet, creamy, and perfect for a persimmon toast.
I picked up some fresh sourdough bread from the Danish bakery Ole & Steen here in the city. I love to toast it in a pan with a bit of olive oil, leaving it undisturbed until it gets a beautiful golden-orange hue, then flipping it to do the same on the other side. The result is buttery, warm, and perfectly crispy bread.
Peel Your Persimmon
For this recipe, I used a Fuyu persimmon because, unlike Hachiya, they don’t become jelly-like and are much easier to peel and cut. Using a vegetable peeler, I carefully peeled the persimmon, then used a sharp knife to slice it into thin, even pieces.
Freshly toasted sourdough bread with olive oil, if you’ve tried this, you know what I mean, and if you haven’t, thank me later! I actually learned this trick while working as a line cook at abcV.
Radicchio Rosa
I picked up this gorgeous pink radicchio at Eataly in the produce section to use for the toast. I gently ripped the leaves, omitting the core, and tossed them with a light drizzle of olive oil, lemon juice, and a pinch of salt. Honestly, you could eat it just like this it’s so delicious and refreshingly crisp.
Plating
Using a spatula, generously spread the honey-whipped goat cheese on the toasted sourdough. Then layer the ripped radicchio and sliced persimmon on top. Once everything is arranged, I drizzled a bit of honey over the toast for an extra touch of sweetness.
What are Finger Limes?
Finger limes are small, elongated, finger-shaped citrus fruits. The skin can be green, yellow, pink, or deep purple depending on the variety. Inside, they contain tiny, caviar-like juice beads that pop in your mouth with a tart, lime-like flavor. They are often used as a garnish because of their striking visual effect.
I used finger limes just for fun, as I was lucky enough to stumble upon them at a store, but feel free to use crushed roasted nuts of your choice to top your toast or even leave it as is. Bon appétit!
If you make our Warm Sourdough Toast with Honey-Whipped Goat Cheese, Persimmon & Radicchio, love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.
Warm Sourdough Toast With Honey-Whipped Goat Cheese, Persimmon & Radicchio
Warm sourdough toast topped with honey-whipped goat cheese, fresh persimmon, and crisp radicchio, finished with a drizzle of honey. A simple, elegant snack or breakfast.
Ingredients
Instructions
- Toast the bread: Heat a pan with a little olive oil. Toast the sourdough slice on one side until it reaches a golden-orange hue, then flip and toast the other side.
- Whip the goat cheese: In a small bowl combine goat cheese and honey, whipping until light and airy.
- Prepare the radicchio: Gently toss the ripped radicchio leaves with olive oil, sea salt, and a squeeze of lemon juice.
- Assemble the toast: Spread the honey-whipped goat cheese evenly over the toasted sourdough. Layer the radicchio leaves and then the persimmon slices on top.
- Finish and serve: Drizzle with extra honey or sprinkle crushed roasted nuts if desired. Serve immediately and enjoy.
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