Serves 2-4
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
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.
In a small bowl, whisk together shallot, vinegar and maple syrup. Slowly add olive oil, whisking constantly, until combined. Season with salt and pepper.
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.
Serve immediately.
