Look, entertaining can get stressful, which means easy but awesome appetizers are essential. During the Fall, we keep these Persimmon, Fried Sage, and Goat Cheese Bites are in heavy rotation because it's sweet-salty perfection and so easy to put together it's anything but stressful.
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 a 5 to 6 leaves and fry until crisp, about 15 seconds. Using tongs or slotted spoon, remove leaves and drain on lined plate and set aside. Repeat to fry all the sage.
The sage can be fried up to 1 day in advance. Store in an airtight container at room temperature until ready to use.
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 teh slices and garnish with some fried sage, a drizzle of the frying oil, and a pinch of sea salt and serve.
We used Fuyu persimmons -- the squat, flat-bottomed, tomato-looking fruit -- in this recipe. Buy persimmons are dark orange and just give a bit when pressed.
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