Persimon® kaki toast, with mozzarella and pistachios
2 Persimon® kakis
250 g buffalo mozzarella
2 tbsp roasted skinless pistachios, toasted
4 slices of ciabatta or fermented bread
1 garlic clove
2 tbsp extra virgin olive oil, of the greener variety instead of the fruity kind
2 tbsp Sherry vinegar
Salt and ground pepper
Cut the Persimon® kakis and mozzarella into slices, and chop up the pistachios well.
Mix the olive oil and vinegar in a small bowl. Set aside.
Rub one side of the bread slices with the garlic clove cut in half, and lightly toast them if desired.
Place the Persimon® kaki and mozzarella slices alternately over the toast, sprinkle with your mixture of oil and vinegar, salt and pepper, and season with the powdered pistachios.
Serve immediately with lamb's lettuce salad.