Persimmon Carpaccio with Burrata

Persimmon Carpaccio with Burrata
Persimmon Carpaccio with Burrata | http://saltandwind.com When it comes to persimmons, we can’t stop won’t stop. The tomato-shaped Hachiya variety are as at home in a salad as a roast as in dessert thank...
Skill
Course
Cuisine
Ingredients
7
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
2 to 4
Diet
Persimmon Carpaccio with Burrata | http://saltandwind.com
Skill
Beginner
Course
Appetizer
Cuisine
American
Ingredients
7
Hands-On Time
10 minutes
Total Time
10 minutes
Yield
-
Servings
2 to 4
Diet
Vegetarian
Persimmon Carpaccio with Burrata | http://saltandwind.com

When it comes to persimmons, we can’t stop won’t stop. The tomato-shaped Hachiya variety are as at home in a salad as a roast as in dessert thanks to their honeyed almost pumpkin flavor. And there’s pretty much no easier way to serve them than this appetizer, which, let’s be real, is basically an excuse to eat persimmons and burrata in abundance.

Ingredients

  • 2 ripe Fuyu persimmons
  • 3 tablespoons Roughly Chopped Toasted Hazelnuts
  • 2 tablespoons pomegranate seeds
  • extra-virgin olive oil

    for drizzling

  • balsamic vinegar

    or pomegranate molasses, for drizzling

  • Maldon sea salt or other flaky sea salt, for garnish
  • 1 piece fresh burrata cheese

Instructions

With a small, sharp knife, trim the calyx (stem piece) from the persimmon and discard it. Slice the persimmon into thin disks. Tile the persimmons on a serving plate and place the burrata in the middle. Scatter the hazelnut and pomegranate seeds around the plate and drizzle persimmons with half of the olive oil and balsamic vinegar or pomegranate molasses. Add a pinch of some good-quality finishing salt. Just before eating, cut the burrata in half, drizzle with the remaining olive oil and serve

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-recipe

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