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Bon Appétit

Persimmon Wedges with Toasted Hazelnuts

3.8

(1)

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Persimmon Wedges with Toasted HazelnutsRay Kachatorian

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 large Fuyu persimmons
Hazelnut oil
1 1/2 cups warm hazelnuts

Preparation

  1. Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.

TagsSaladPersimmonFruitHazelnutNutSideStarterDinnerGluten FreeDairy FreeVegetarianVeganEasyNo-CookThanksgivingFallWinterBon Appétit

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