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