Persimmon Bruschetta

1 large or 2 medium persimmons, diced
½ cup walnut pieces
½ teaspoon fresh ginger, finely grated
1 teaspoon honey
Juice of ½ lime
Fresh mint leaves
4 tablespoons ricotta cheese
4 slices sourdough toast

1. Heat the oven to 180°C
2. Place the persimmon and walnuts onto a baking tray. Bake for 5-10 minutes until the walnuts are toasted and the persimmon is soft
3. In a bowl, add ginger, honey and lime juice to the hot persimmon and walnuts. Gently mix
4. Toast the sourdough bread and spread each slice with ricotta. Top with the persimmon mixture and sprinkle with mint leaves
5. Serve warm or at room temperature