Roasted Persimmons Recipe 45

ROASTED PERSIMMONS RECIPE - (4/5)

Roasted Persimmons Recipe - (4/5) image

Provided by á-29897

Number Of Ingredients 4

Ingredients

4 fuyu persimmons
1 Tbsp. vegetable or olive oil
Sea salt to taste
Lemon, lime, or orange zest (completely optional)

Steps:

Preparation 1.Preheat an oven to 350-375°F. Persimmons, like most roasted produce, are fairly flexible - too hot of an oven, though, and the sugars in them with burn rather quickly. While the oven heats, cut off the tops and bottoms of the persimmons. Peel them, if you like. Persimmon peel is a bit tough, but perfectly edible, so it's really a question of taste. Slice persimmons 1/4 - 1/2-inch thick. 2.Lay persimmon slices in a single layer (or as much of a single layer as you can manage) on a large sheet pan. Drizzle with about half the oil. Turn the slices over and drizzle with remaining oil. Bake persimmon slices until tender and starting to brown, about 20 minutes. How long they take to roast depends on how ripe they are, so 20 minutes is just a guide - look for tender persimmon slices with browning edges, not the clock! 3.When done roasting, sprinkle persimmon slices with salt to taste. You can grate a bit (just 1/4 tsp, total) of lime, lemon, or orange zest over them, too, if you like.

ROASTED PERSIMMON-BURRATA FOCACCIA

Roasted Persimmon-Burrata Focaccia image

Focaccia flatbread is topped with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer.

Provided by Buckwheat Queen

Categories Appetizers and Snacks Cheese

Time 50m

Yield 2

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 897.2 calories, Carbohydrate 117.9 g, Cholesterol 45.1 mg, Fat 31.1 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 12.3 g, Sodium 2066.7 mg, Sugar 1.9 g

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