This side dish of sweet potato hash is filling. It pairs well with most meats and is what I serve with tacos.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 precooked 9-inch focaccia flatbread
- 1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds
- 4 teaspoons olive oil, divided
- ½ teaspoon salt
- 2 sprigs fresh rosemary, leaves stripped
- ½ cup burrata cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
- Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
- Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
- Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
- Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.
- Fuyu persimmons are the flatter, firm variety.
Nutrition Facts
| Calories | 897 kcal |
| Carbohydrate | 118 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 2067 mg |
| Sugars | 2 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Used my sourdough bread because it’s here. The roasted persimmon was wonderful. Thanks for sharing