Persimmon & Proscuitto Appetizer

Thanksgiving is this Thursday! I’m sure you are planning the menu by now or have already done your food shopping. Let’s talk about an appetizer for the big day. Instead of a cheese, nut and cracker platter, why not try something a little different? Persimmons are great in flavor and give the taste buds something to celebrate. They are sweet, fresh and exciting! Especially when combined with prosciutto, rosemary and tart balsamic vinegar. Fresh ground black pepper gives it a little bit of a kick. And if you really miss the cheese, you can pile some Parmesan shavings on the platter. If you have guests coming to dinner that like to help out in the kitchen, have your bread toasted, and your guests could wrap the prosciutto around the persimmon slices. On second thought, it may not be that great of an idea…I’m not too sure how many will end up on that platter! ;) Enjoy!

  • 1 persimmon
  • 1 ciabatta roll
  • 3-4 slices thinly sliced prosciutto, each piece torn into 3-4 pieces
  • unsalted butter
  • fresh ground black pepper
  • fresh rosemary, minced and some for garnish
  • balsamic vinegar with pear pulp

Trim your persimmon stem and peel the skin. Cut your persimmon in half and lay the halves down on the cut side and slice into thin slices (about 1/8th of an inch) into the shape of stretched out half moons and set aside.  Trim the ends of your ciabatta roll and reserve for another use like bread crumbs. Slice your roll into about 1/4 inch slices. Cut each slice in half, creating the same half moon shape as the persimmon slices. Place your bread slices on a baking sheet and place in a 425 pre-heated oven for 5-7 minutes until lightly toasted, longer if your like your toast darker and flip halfway through. Let your toast cool slightly and lightly butter one side. Wrap your persimmon moons with a piece of prosciutto. Place your prosciutto wrapped persimmon on a piece of toast and repeat until all your toasts are covered. Lay them on a serving platter or board and serve with freshly ground pepper, minced rosemary and the balsamic vinegar so everyone can top their toast as they like. Make 12-16 toasts.