There’s something about the phrase “torn prosciutto” that brings a calm smile of satisfaction to my face. We have cracked the code on fancy apps (hand-torn cured meats!) without fancy pedigrees or kitchens. That said, while prosciutto rounds out this dish with its salty flavor, it’s not the star. That role is reserved for our persimmons.
I was first introduced to persimmons by a Taiwanese friend in college, then re-acquainted with them while living in Hong Kong. They don’t seem to be a fruit Americans reach for frequently, though I’ve noticed have been on the uptick this winter in farmer’s markets. If you haven’t tried one or aren’t comfortable mixing them into your meals, try this appetizer with me. Think of it as your wintertime burrata caprese. It’s easy and oh so delicious!
Ingredients:
(Serves 2-4 as an appetizer)
- 1 large persimmon, very thinly sliced
- 1, 4-oz burrata ball
- 3 medium basil leaves, washed
- 2 strips of prosciutto
- Generous sprinkling of black pepper
Directions:
(Total Time: 15 minutes)
- Wash and thinly slice your persimmon. Arrange the slices in a thin layer to cover your plate.
- Using your hands hands, tear your ball of burrata into bite size pieces, and arrange atop your persimmon slices. Do the same with your two slices of prosciutto.
- Smack your basil leaves between your palms to releases the flavor, then tear into small pieces and sprinkle atop your plate.
- Sprinkle with freshly ground pepper and enjoy! I recommend serving as an appetizer for you (& your guests if you plan to share!) to eat with a knife & fork. Alternatively, you could serve with crackers for folks to scoop up.
What can I learn while I make this? Persimmons have a long and storied history across cultures. To the Chinese, they are lucky (this is why they’re big for Chinese New Year!). To Buddhists, they symbolize transformation. They’re even mentioned in Ancient Greek mythology, in Homer’s Odyssey, as a fruit that made the inhabitants on the Island of Lotus Eaters lose motivation to pursue their goals (but let’s stick to the Chinese & Buddhists’ interpretations, which are much the energy we want to channel here).
What if I want to make a yummy appetizer but not this recipe? Don’t worry– I won’t be offended! Check out these other ideas below:
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