Persimmon Bruschetta

INGREDIENTS

• 1 tablespoon olive oil
• 4 Ripe but not too ripe Fuyu persimmons
• 1/2 cup fresh tangy goat cheese (at room temperature)
• 1/4 cup light colored honey (not buckwheat)
• 8 Slices crusty country bread
• Flaky sea salt
• 1 tablespoon chopped fresh rosemary (or mint if using pistachios)
• 1/2 cup fresh ricotta
• 1 tablespoon lemon zest (Meyer, if you have it)
• 1/4 cup toasted hazelnuts (or pistachios), coarsely chopped
• 1 tablespoon lemon juice (Meyer if you have it)
• Coarse ground black pepper