Maple Persimmons with Sage, Cranberries, and Ricotta  - Laura Loves to Cook

Ingredients

• 2 persimmons, diced and seeds removed
• 2 teaspoons olive oil, plus more for garnish
• 1 tablespoon maple syrup
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of salt and pepper
• 1 cup ricotta cheese
• 2 tablespoons dried cranberries, roughly chopped
• Fresh sage leaves, for garnish
• Crackers or crostini for serving