Prosciutto Persimmons

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  • Level: Easy
  • Total: 15 min
  • Cook: 15 min
  • Yield: 8 servings
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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


  1. Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
  2. 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.