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Drizzle the bread generously with Alive Olive Oil and toast on both sides until golden brown, either under the broiler or in a pan over medium heat.
In a small bowl, mix together the chèvre, rosemary, orange zest, salt, black pepper, and 1 teaspoon of Alive Olive Oil until combined.
Spread the chèvre mixture evenly onto the toasts and cut each slice into halves or thirds (depending on the size of the bread) to make the crostini.
Slice off the tops of the persimmons. If using Hachiya, spoon out the fresh. If using Fuyu, then use a mandolin or a sharp knife to create very thin slices.
Carefully layer the persimmon onto the toasts and top with the almonds.
Finish with a drizzle of Alive Extra Virgin Olive Oil and flaky salt.