• 8servings
  • 45minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 3 fuyu or hachiya persimmons, each one peeled and cut into eighths

  3. 24 small rosemary sprigs

  4. 24 very thin slices of prosciutto (about 1/2 pound)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375° and line a baking sheet with parchment paper. On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary. Place the wrapped wedges on the baking sheet and brush them lightly with olive oil. Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling. Serve warm or at room temperature.


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