This recipe uses the tomato-shaped Fuyu persimmon, which is known for its crisp, sweet, crunchy texture, similar to that of a fresh apple.
We’ve balanced this flatbread’s sweetness with a savoury tahini spread to give it a bit of Middle Eastern flair. We also love its sunset colour against the vibrant pomegranate arils, green arugula and pistachios. And since we’re using store-bought naan, this recipe is easy enough for a weeknight but unique enough to bust out for an unexpected guest.
Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place naan on a prepared baking sheet and brush with 2 tbsp (25 mL) of the olive oil.
In a mini food processor, purée ricotta, tahini, lemon juice, remaining olive oil, ¼ cup (50 mL) of the feta and salt and pepper.
Spread the ricotta mixture over the naan and top with sliced persimmons. Bake for 10 minutes or until lightly browned. Top with pomegranate arils, arugula, remaining feta and pistachios; slice into triangles.
Nutrients per serving: 468 calories, 18 g protein, 27 g fat (9 g saturated fat), 43 g carbohydrates (7 g fibre), 44 mg cholesterol, 575 mg sodium.
Tip: Keep in mind that Fuyu persimmons don’t need to be particularly soft to yield a succulent, sweet bite, so don’t wait until they’re mushy to dive in – you’ll want them to hold their shape after being baked with bubbly ricotta cheese.