Persimmons and Prosciutto

Recipes
Written By Peter C Som

I’ve created this appetizer inspired by pairing the umami of prosciutto with the honey-notes of persimmon. It comes together in a flash and is the perfect start to any meal or moment.

persimmons and proscuitto

Serves 4

INGREDIENTS

1 ripe but firm Fuyu persimmon
4 to 5 slices of prosciutto
1 tablespoon extra-virgin olive oil
1 tablespoon rice wine vinegar
1 tablespoon honey
Basil leaves, for garnish
Lemon zest, for finishing
Togarashi, for finishing
Kosher salt and freshly ground black pepper

METHOD

Using a mandolin, cut persimmon into very thin slices. Tear prosciutto into large bite-sized pieces. Arrange both on a platter, then drizzle with extra-virgin olive oil, rice wine vinegar and honey. Season with lightly with kosher salt and black pepper. Garnish with basil leaves, then finish with lemon zest and togarashi and serve.

Peter C Som
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