persimmons, pomegranate seeds and Bay Blue on toast

Persimmon Toast with Whipped Bay Blue & Maple Drizzle

Servings: Serves 2-4

Ingredients

  • 4 ounces Bay Blue, rinds removed, room temperature
  • 4 ounces cream cheese, room temperature
  • 1-2 tablespoons heavy cream
  • ½ cup diced shallot
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • ¼ cup olive oil
  • 2 fuyu persimmons, thinly sliced
  • ¼ cup pomegranate seeds
  • Salt & pepper
  • 4 slices sourdough bread (about 1” thick), lightly toasted
  • Flakey sea salt, to finish
  • Herb garnish (fennel fronds, thyme, rosemary), if desired

Instructions

  1. In a food processor, add Bay Blue (reserve about 1 tablespoon for garnish, if desired) and cream cheese. Turn on food processor to combine cheeses, adding heavy cream gradually until cheese is a spreadable consistency. Season with salt and pepper, to taste. Set aside.
  2. In a small bowl, whisk together shallot, vinegar and maple syrup. Slowly add olive oil, whisking constantly, until combined. Season with salt and pepper.  
  3. Build toasts by starting with a thick spread of whipped Bay Blue. Top with overlapping slices of persimmon, pomegranate seeds, a drizzle of maple vinaigrette and additional crumbled Bay Blue, if desired. Finish with a sprinkle of flaky sea salt and herb garnish.
  4. Serve immediately.  

Used in this recipe

Three packages of Point Reyes Bay Blue Rustic Style Blue Cheese on a white background
Bay Blue
$45.00
Point Reyes Fromage Fort
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