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.
or pomegranate molasses, for drizzling
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
Food styling and photography by Aida Mollenkamp