Prosciutto Persimmons

Name: Prosciutto Persimmons
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 8 servings
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

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Level: Easy
Total: 15 min

Cook: 15 min

Yield: 8 servings

Level: Easy
Total: 15 min

Cook: 15 min

Yield: 8 servings

Ingredients

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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

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12m Easy 93%

CLASS

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.