Prosciutto Persimmons
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 47
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 10
- Sodium
- 285
- Total: 15 min
- Cook: 15 min
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.