Finely chop nuts or almonds. Strip the rosemary needles from the coarse stalk, also chop. Mix both and distribute on the goat cheese thalers. Place these on a baking sheet lined with baking paper, drizzle with honey and oil and brown under the grill for 3 - 4 minutes. Caution: the mass burns easily.
For the puree, peel the persimmons, cut into large pieces and puree together with the peeled ginger and chilli in a blender. Season with salt, pepper and lemon juice.
Pour a little pepper over the cheese thalers and serve with the fruit puree. A small salad goes well with it.