Sweet Fuyu Persimmon with Prosciutto, Burrata, and Mint from The Daley Plate

May  7, 2021
5 Stars
Photo by The Daley Plate
Author Notes

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

  • Prep time 15 minutes
  • Serves 2
  • 2 ripe but firm fuyu persimmons
  • 8 ounces ball burrata cheese
  • 2 to 3 slices of proscuitto
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon smoked sea salt
  • 1/2 teaspoon cracked black pepper
  • fresh mint leaves
In This Recipe
  1. Slice persimmons into 1/2 -inch thick wedges and arrange on a dinner plate.
  2. Carefully tear into the burrata to divide into pieces and place on top of the persimmon slices.
  3. Follow with the proscuitto and drizzle everything with olive oil.
  4. Sprinkle with sea salt, pepper and scatter mint leaves on top. Serve immediately and enjoy!

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