Yield: 6-8 servings

4 persimmons, washed and cut into ½-inch slices, stems left intact
2 tablespoons extra-virgin olive oil
3 ounces goat cheese, crumbled
¼ cup pomegranate seeds
1 tablespoon chopped fresh parsley
 
1. Spray grill with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (400° to 450°). Brush persimmons with olive oil.

2. Grill, uncovered, over direct heat until warm, 1 to 2 minutes per side. Top with goat cheese, pomegranate seeds, and parsley. Serve immediately.