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Hands-on Time
15 Mins
Total Time
15 Mins
Yield
Serves 18 (serving size: 2 wedges)
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

How to Make It

Step 1

Cut seeds from persimmon wedges to form a small, flat top on each wedge.

Step 2

Combine ricotta and rind in a small bowl. Arrange 1/2 teaspoon ricotta mixture on flat top of each wedge. Drizzle each with 1/4 teaspoon honey. Sprinkle evenly with mint and pecans.

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