Holiday Toast with Cheddar and Pomegranate Salad
12 toast points
1/4 cup pomegranate arils
¼ cup persimmon, diced small
2 tbs. shallot, minced
2 tbs. fresh parsley, minced
2 tbs. extra-virgin olive oil
½ tsp. apple cider vinegar
¼ tsp. fine sea salt
¼ tsp. black pepper
Preheat the broiler to high heat.
Spread the toast points on a sheet pan lined with parchment paper.
Distribute the cheddar cheese shreds on top of the toasts and broil for 2 minutes or until bubbly and melty.
Combine the pomegranate, persimmon, shallot, parsley, olive oil, apple cider vinegar, salt and pepper in a bowl.
Spoon over the cheese and serve with more black pepper as a garnish.