Persimmon Chip with Whipped Point Reyes Blue Cheese and Honey Roasted Almond

Recipe courtesy of Estate Chef Gretchen Stoops Luongo


3 each Fuyu persimmons, sliced ¼ in thick

4 oz. Point Reyes blue cheese, crumbled, at room temp

2 oz. crème fraiche

Salt & pepper to taste

2 oz. raw, whole almonds

2 Tbsp. honey


Dehydrate persimmon slices in a single layer, either in a dehydrator at 150* for 3 hours or in the oven at 200* for about an hour and a half. (The dehydrator method will result in a brighter colored chip.) Let cool to room temp, where the chips will crisp up further.

Meanwhile, in a stand mixer, put blue cheese, crème fraiche, and a pinch each of salt and pepper. Whip at high speed until smooth and fluffy. Place into a piping bag with a star tip or a Ziploc bag with the corner cut off.

Spread almonds in a single layer on a parchment-lined baking sheet. Drizzle evenly with honey and sprinkle with a little salt and pepper. Place in oven and turn oven to 350˚. (Placing in a cold oven will allow to almonds to toast slowly and evenly. Roast for 10-20 minutes, depending on oven, until they smell toasty and are starting to darken slightly, stirring occasionally. Let cool for 5 minutes, then break apart as desired. The almonds can be chopped or left whole, depending on preference.

To serve, pipe a little blue cheese mixture on a chip and top with an almond.

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