As I write this post I am currently eating a perfectly ripe avocado sprinkled with some sea salt and red pepper right out of the shell with a spoon. Does it get any better than that? No, I don't think it does. It feels like a moment of peace in my otherwise chaotic upcoming several weeks. Lately I've been feeling the urge to unplug and feel the silence. I feel like I'm constantly connected and staring at screens - all day at work, then listening to music at top volume at the gym, and then back at my apartment putzing around on Facebook and watching Real Housewives of Beverly Hills. I forget what it's like to feel silence unless I am sleeping. This weekend I'm heading back to Connecticut to visit my family and hopefully I can unplug a bit and find a certain sense of calmness before a crazy two weeks of non-stop traveling begins.
Ever since the cookbook Better on Toast published last year, I've been obsessed with trying out new food combinations on a piece of toast, aside from my go-to of avocado toast. I loved these persimmon ricotta crostinis because they were both sweet and savory, and super easy to make.
Persimmon Ricotta Crostinis
- 2 ripe persimmons, peeled and sliced
- 1 small loaf of french bread
- 1 cup fresh ricotta
- 2 tablespoons goat cheese
- handful of cashews
- honey drizzle
- salt and pepper
- Slice bread and toast in oven or on stovetop.
- Mix ricotta and goat cheese until smooth. Add in ground pepper to taste.
- Spread cheese mixture over little toasts and top with sliced persimmon. Drizzle honey over and top with cashews and a sprinkle of salt and pepper.