Instructions

Prepare the Crostinis. Preheat your oven to 180°C / 350°F on the grill setting. Slice the baguette into 2 cm slices on a bias (diagonal). Arrange the slices on a baking tray lined with baking paper. Brush each slice generously with chili oil from the chili crisp jar, then sprinkle lightly with salt. Toast the slices in the oven for 5 minutes, or until golden and crispy.Transfer the crostinis to a wire rack to cool.

Make the Smoked Tofu Spread. Crumble the smoked tofu into a food processor. Add plant-based milk and blend until smooth and spreadable, resembling hummus. Add more milk if needed for the right consistency. Season with a pinch of salt and blend again briefly to combine.

Prepare the Persimmon. Slice the persimmon into 5 mm slices using a mandolin or a sharp knife. Cut slices down the middle to create half-moon shapes.

Assemble the Crostinis. Spread a generous layer of smoked tofu spread onto each crostini.Top with a slices of persimmon. Brush a touch of chili oil over the top, and sprinkle with crispy chili bits for added flavor and texture.