Pickled Persimmon Toast

Chef Stephanie Izard shares her recipe for her tangy and flavorful Pickled Persimmon Toast. Make sure to use persimmons that are just on the verge of ripe. Pickling works best when the fruit has a bit of bite to it.

Pickled Persimmon Toast
Serves 4


For the pickled persimmons:
1 1/2 cups apple cider vinegar
3/4 cup granulated sugar
4 cups peeled and sliced 1/4-inch thick fuyu persimmons (about 5)

For the pickled persimmon toast:
4 ounces maple syrup
1 tablespoon unsalted butter, plus more for the griddle
2 tablespoons pickled persimmon liquid
1 baguette, sliced on bias into 1/2-inch thick pieces
6 ounces fresh whole milk ricotta cheese
4 cups pickled persimmons
3 tablespoons torn sorrel pieces
3 tablespoons thinly sliced scallions


1. Make pickled persimmons: In a medium saucepan over medium heat, bring vinegar just to a boil. Stir in sugar until dissolved. Remove from heat and allow liquid to cool.

2. Place sliced persimmons in a large bowl or jar. Carefully pour liquid over persimmons. Cover and let sit 3 hours.

3. Make the toast: In a small saucepan over low heat, warm maple syrup and butter. Stir in pickled persimmon liquid. Keep warm.

4. Generously butter a griddle. Grill bread slices over medium-low heat until crispy and golden brown in color.

5. Remove from heat, and spread each slice evenly with ricotta. Arrange on a cutting board or platter and layer with 3 to 4 pickled persimmon slices. Drizzle slices with warm syrup and sprinkle with sorrel and scallions. Serve immediately.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive! And pre-order Stephanie Izard’s new cookbook Gather & Graze: 120 Favorite Recipes for Tasty Good Times on Amazon.