Prosciutto Persimmons

Total Time:
15 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 ripe Fuyu persimmons
  • Kosher salt and freshly ground pepper
  • 8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
  • 16 small fresh basil leaves
  • 1 1/2 ounces aged provolone, cut into 16 small pieces
  • Extra-virgin olive oil, for drizzling
  • White balsamic vinegar, for drizzling
Directions
  • Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.

  • Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

  • Photograph by Ryan Liebe


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    Recipe courtesy of Food Network Kitchen