Sweet fuyu persimmon with ribbons of savory prosciutto, creamy burrata and fresh mint. All drizzled with olive oil then sprinkled with a generous pinch of cracked black pepper and smoked sea salt. A delicious way to enjoy burrata in winter. —Food52
ripe but firm fuyu persimmons
ball burrata cheese
2 to 3
slices of proscuitto
extra virgin olive oil
smoked sea salt
cracked black pepper
fresh mint leaves
In This Recipe
Slice persimmons into 1/2 -inch thick wedges and arrange on a dinner plate.
Carefully tear into the burrata to divide into pieces and place on top of the persimmon slices.
Follow with the proscuitto and drizzle everything with olive oil.
Sprinkle with sea salt, pepper and scatter mint leaves on top. Serve immediately and enjoy!