This season I've discovered the tastiness of grilled persimmons -- I've added them to salads, pastas, and now appetizers in this little recipe. I have found that the larger Hachiya persimmons can only by used for grilling when they are very very firm (before they go through their chalky phase) so it is usually safest to use the smaller Fuyu persimmons.
Just perfect for a holiday event, these little wraps are a wonderful and unique combination of sweet, savory, and salty flavors (and look cute and colorful too!)
Ingredients
- 2 Fuyu persimmons, each cut into 8 equal slices (16 segments total)
- 8 strips of proscuitto, sliced lengthwise in half (16 strips)
- 1/2 c. aged balsamic vinegar
Preparation
- Slice persimmons and marinate in non-reactive bowl for 2-4 hours at room temperature or overnight in refrigerator
- Wrap persimmons in proscuitto strips
- Grill on medium heat, 3-5 minutes on each side, until golden grill marks appear
- Serve immediately
Servings: 16 bite-sized appetizers
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