Author Notes: This is a great combinations of flavors and it makes a great appetizer or even a dessert. You can serve this with some crostinis as well. It also pairs great with a Riesling or Sauvignon Blanc. —CaliZona
cup Balsamic Vinegar - reduction - drizzle to taste
1/2 Cup Pomegranate Seeds
Ball of Burrata Cheese
handful Fresh Basil Leaves
cup Pine Nuts
Extra Virgin Olive Oil - drizzle to taste
- Put the balsamic vinegar in a small pan and turn heat to med-high then bring to a boil. Reduce heat to med-low to a simmer for about 10 minutes. Stir occasionally until it coats the back of your spoon. Keep an eye on it because it can happen fast and burn.
- Cut pomegranate and remove the seeds. Thinly slice the persimmon into thin slices and tear burrata into pieces.
- Arrange the persimmon, burrata, basil leaves, pomegranate seeds and pine nuts on a large plate or individual plates and drizzle with balsamic and olive oil.