Persimmon Bruschetta – Easy Holiday Party Appetizer

This persimmon bruschetta is an easy holiday appetizer that everyone will love, with creamy burrata and fresh seasonal flavors topping toasty baguette slices.

This post was sponsored by LGS Sales. All opinions are my own. Thank you for supporting these posts and the brands that help keep Le Petit Eats running!

persimmon bruschetta on a grey surface with pine cones bordering the image

What’s not to love about this colorful persimmon bruschetta? Toasty bread, creamy burrata, peppery arugula, sweet persimmons and juicy pomegranates come together to create an unforgettable bite. The wintery flavors coupled with the pops of seasonal color make this a particularly perfect appetizer for holiday celebrations.

Also, you can never have too many easy holiday recipes in your back pocket! This one is so easy you’ll barely need a recipe to make it! I’ve provided one anyway, though. It’s the type of recipe you’ll probably only need to look at once, and then have it memorized for next time- it’s that easy!

ripe whole persimmons, arugula, pomegranate and flaky salt surrounding prepared crostini

This Persimmon Bruschetta recipe is brought to you by my friends at LGS Sales- I’ve been partnering with them for over a year now! Together we’ve brought you delightful citrus recipes such as my Citrus Sweet Rolls, Clementine Mezcal Margaritas and Lemon Herb Focaccia. However, for this partnership we’re going a different route and highlighting their gorgeous persimmons. The mellow sweetness of their Spanish-vanilla variety (a cross between the more common hachiya and fuyu varieties) shines in this wintery bruschetta.

a french baguette on a tea towel, whole persimmons, sliced persimmons on a cutting board with a knife, a bowl of arugula, and glass jars filled with flaky salt and burrata cheese

How to store persimmons and the best time to enjoy them

Persimmons can be stored at room temperature on the kitchen counter for approximately 7 days, or in the refrigerator for up to 2 weeks. This particular variety will have deep red-orange undertones with plump, glossy skin when they are ready to eat. The flesh will be firm and crisp with a sweet, honey-like flavor. Enjoy them within a day or two once ripe.

a baking tray of crostini, a bowl of arugula, a jar of burrata and a wooden cutting board with sliced persimmons on a grey surface

What you’ll need to make Persimmon Bruschetta

  • French baguette
  • Burrata cheese
  • Persimmons
  • Arugula
  • Pomegranate arils
  • Olive oil
  • Flaky salt
Persimmon bruschetta with burrata, arugula, persimmon, arugula and pomegranate

Can I make this recipe in ahead of time?

You can certainly bake the crostini slices a day in advance. Be sure to keep them in an airtight container until ready to use. You can gently reheat them for a couple of minutes in a 350 degree F oven if you’d like.

I recommend assembling the bruschetta with the burrata and other toppings just before serving. They will taste better if they haven’t been sitting out long. Luckily the assembly is a breeze, as no other cooking is involved besides toasting the baguette slices.

A close up image of persimmon bruschetta with burrata, arugula, persimmon, arugula and pomegranate

Pair this persimmon bruschetta with these holiday ready appetizers:

Persimmon bruschetta with burrata, arugula, persimmon, arugula and pomegranate on a grey surface with scattered pinecones and flaky salt sprinkled throughout

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Persimmon Bruschetta

This persimmon bruschetta is an easy holiday appetizer that everyone will love, with creamy burrata and fresh seasonal flavors topping toasty baguette slices.

Course Appetizer, Snack
Cuisine American, Italian, Mediterranean
Keyword appetizer, appetizers for sharing, Christmas, holiday entertaining, holiday recipes, party food, party recipes
Prep Time 20 minutes
Cook Time 7 minutes
Servings 8
Author Denisse


  • 1 French baguette sliced into 1/2 inch thick rounds
  • 2-3 tablespoons olive oil plus more for drizzling
  • 4 ounces burrata
  • 1/2 cup arugula
  • 1 persimmon thinly sliced
  • 1/4 cup pomegranate arils
  • Flaky salt


  1. Heat oven to 375 degrees F. Place baguette slices in a single layer on a baking sheet. Brush both sides lightly with olive oil. Bake for until the bread is toasted and just beginning to turn golden, about 7-8 minutes, flipping once halfway through.
  2. Remove from the oven and let cool slightly.
  3. Top each piece with a dollop of burrata, followed by the arugula and persimmons. Add a few pomegranate arils to each piece. Dot with olive oil and sprinkle with flaky salt. Serve immediately.

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