Colorful, creamy with a slight crunch - the perfect Autumn appetizer

Persimmon Goat Cheese Wedges with Magic Mediterranean blend

11 ounces fresh goat cheese log, softened
1 tablespoon Magic Mediterranean blend
1 tablespoon chopped flat-leaf parsley 6 Fuyu persimmons, sliced crosswise in half
1 cup  finely chopped nuts
Aged balsamic vinegar, for serving

Place the goat cheese log, the Magic Mediterranean blend and the parsely in a bowl and combine with a fork.

Place a generous spoonful on one half of a sliced persimmon then press the other half on top. A bit of the goat cheese may pop out of the side, but that's OK. Repeat with the other 5 sliced persimmons.

Place the chopped nuts on a plate and roll the persimmon "sandwich" so that the nuts adhere to the sides and cover any goat cheese that has popped out.

Slice into quarter to create 4 wedges. Serve immediately or refrierate for several hours before serving.

Note - 
I like to use pistashios, but almonds, walnuts or pecans work as well.

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