Photo by Charles Schiller
Hachiya persimmons, which are very soft when ripe, are preferred here (to slice them, use a serrated knife), but ripe Fuyus will work nicely, too.
Recipe information
Yield
Makes 8 servings
Ingredients
24 prosciutto slices
2 persimmons, halved, each half sliced crosswise
Extra-virgin olive oil
Preparation
Divide prosciutto slices among 8 plates. Arrange persimmon slices decoratively atop prosciutto. (Can be prepared 4 hours ahead. Cover with plastic wrap and chill.) Drizzle with olive oil, sprinkle with freshly ground pepper, and serve.
Recipe notes
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Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
