Prosciutto With Persimmons Recipes

PROSCIUTTO WITH PERSIMMONS

Prosciutto with Persimmons image

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.

Yield Makes 8 servings

Number Of Ingredients 3

Ingredients

24 prosciutto slices
2 persimmons, halved, each half sliced crosswise
Extra-virgin olive oil

Steps:

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.

CARAMELIZED PERSIMMONS WITH PROSCIUTTO

Caramelized Persimmons with Prosciutto image

Give persimmons the creme brulee treatment with a touch of sugar and the kitchen torch, then top with prosciutto for a lovely fall appetizer.

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 3

Ingredients

12 thin Fuyu persimmon slices
3 tablespoons sugar, preferably turbinado
12 prosciutto slices

Steps:

Lay persimmon slices on a baking sheet; sprinkle with sugar. Caramelize with a kitchen torch (or broil). Drape each with a slice of prosciutto.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Fig-Olive Tapenade With Prosciutto and Persimmon image

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Provided by Melissa Clark

Categories dips and spreads, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup dried figs, stems trimmed
1/2 cup pitted Kalamata olives
2 anchovy fillets
1 teaspoon fresh lemon juice, more to taste
1 small garlic clove, coarsely chopped
3/4 teaspoon minced fresh rosemary
1/4 cup extra-virgin olive oil, more if needed
Prosciutto, for serving
Persimmon wedges, for serving
Toasted country bread, crackers or breadsticks, for serving

Steps:

Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

PROSCIUTTO AND PERSIMMON BITES

Prosciutto and Persimmon Bites image

Provided by Florence Fabricant

Categories easy, quick, appetizer

Time 10m

Yield 12 hors d'oeuvres

Number Of Ingredients 2

Ingredients

1 Fuyu persimmon (the firm squat variety, not the softer heart-shaped kind)
1 ounce thin-sliced prosciutto, preferably imported

Steps:

Peel persimmon and remove leafy top. Cut into 12 wedges.
Cut prosciutto into 12 strips, each about an inch wide. Wrap persimmon wedges with prosciutto and secure with toothpicks.

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