During Fall, we keep these Fried Sage, Persimmon, and Goat Cheese Bites in heavy rotation because it’s sweet-salty perfection and so easy to put together it’s anything but stressful.
Fried Sage, Persimmon, and Goat Cheese Bites Recipe
- 1/4 cup extra-virgin olive oil
- 24 small fresh sage leaves
- 4 medium ripe Fuyu persimmons
- 4 ounces fresh goat cheese (aka chèvre) crumbled
- Sea salt for garnish
- To Fry The Sage Leaves: Line a plate with paper towels. Heat the oil in a small frying pan over medium-high heat. When the oil shimmers, add 5 to 6 leaves and fry until crisp, about 15 seconds. Using tongs or a slotted spoon, remove leaves and drain on a paper towel-lined plate and set aside. Repeat to fry all the sage.TIP: Make the fried sage up to 2 days ahead. Store at room temperature in an airtight container.
- To Assemble The Persimmon Bites: Trim ends of persimmon then carefully slice it into 6 rounds. Arrange persimmon slices on a platter then crumbled the goat cheese across the slices and garnish with some fried sage, a drizzle of the frying oil, and a pinch of sea salt and serve.