Prosciutto-Wrapped Persimmons

Name: Prosciutto-Wrapped Persimmons
Total time: 45 min
Ingredients: 2 tablespoons extra-virgin olive oil; 3 fuyu or hachiya persimmons (each one peeled and cut into eighths); 24 small rosemary sprigs; 24 very thin slices of prosciutto (about 1/2 pound)

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Total: 45 minutes

Servings: 8

Cost: $1.44 /serving

Author : Jason Travi

Ingredients

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2 tablespoons extra-virgin olive oil3 fuyu or hachiya persimmons (each one peeled and cut into eighths)24 small rosemary sprigs24 very thin slices of prosciutto (about 1/2 pound)

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Instructions

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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.