Time: 15 min.
Complexity: easily
Servings: 8

During persimmon season, you can enjoy this incredibly healthy fruit not only on its own but also use it to create interesting appetizers and salads, which it enhances with its unique flavor. Here's a recipe for one such quick appetizer. Wrap persimmon slices with a slice of cheese and a basil leaf in thin slices of prosciutto. Fuyu persimmons are best for this. They are never astringent and seedless, making them very convenient. The contrasting flavors of sweet persimmon and smoky, salty ham, with a bright hint of basil, will make your appetizer unique and unlike any other.

Ingredients:

• 2 ripe Fuyu persimmons
• 8 thin slices prosciutto (about 70g), halved crosswise
• 16 small basil leaves
• 40 g mature provolone cheese, cut into 16 small pieces
• Olive oil to drizzle
• White balsamic vinegar, to drizzle

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

persimmon, prosciutto, basil, provolone cheese, balsamic vinegar

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Preparation:

Step 1
• Trim the stem end of the persimmon, then cut each persimmon into 8 wedges. Season with salt and pepper.
Step 2
• Place a slice of prosciutto on top. Top with a slice of persimmon, a basil leaf, and a slice of provolone cheese; wrap everything in prosciutto. Repeat with the remaining ingredients. Arrange on a platter, drizzle with olive oil and vinegar, and sprinkle with pepper.

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