- 12
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Ingredients
- 1 Fuyu persimmon (the firm squat variety, not the softer heart-shaped kind)
- 1 ounce thin-sliced prosciutto, preferably imported
Preparation
Step 1
Peel persimmon and remove leafy top. Cut into 12 wedges.
Cut prosciutto into 12 strips, each about an inch wide. Wrap persimmon wedges with prosciutto and secure with toothpicks.