| Level: | Easy |
| Total: | 15 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 2 ripe Fuyu persimmons
- Kosher salt and freshly ground pepper
- 8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
- 16 small fresh basil leaves
- 1 1/2 ounces aged provolone, cut into 16 small pieces
- Extra-virgin olive oil, for drizzling
- White balsamic vinegar, for drizzling
Instructions
- Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
- Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 47 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 10 mg |
| Sodium | 285 mg |
Reviews
I like this recipe
Refreshing and tasty!!