Fried Sage and Goat Cheese Persimmon Appetizer Recipe
Look, entertaining can get stressful, which means easy but awesome appetizers are essential. 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.
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, sprinkle with flaky salt, 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 sealed container.
Assemble The Persimmon Bites: Trim the ends of each persimmon then carefully slice it into 6 (1/8-inch) thick rounds. Arrange persimmon slices on a serving platter then crumble 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.