Persimmon and Prosciutto Spears
 

Persimmon and Prosciutto Spears

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This easy and elegant appetizer will wow your guests.

SERVING SIZE

6

INGREDIENTS

2 ripe Fuyu persimmons

10 thin slices prosciutto

olive oil

balsamic vinegar

 

INSTRUCTIONS

Peel and cut persimmons into wedges and toss with olive oil and balsamic vinegar.

Lay prosciutto slices out and cut each into two longer strips. Wrap each persimmon wedge in a thin strip of prosciutto, spiraling to cover all but the last bit of persimmon on each side.

Heat a small pan with a teaspoon of oil. Sear each persimmon wedge on one side, coloring the prosciutto and getting a slight caramelization on the exposed persimmon.

Serve warm with extra balsamic vinegar and olive oil, whisked together, for dipping.

  PRINT VERSION

vegetable plate

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