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Nutritionper serving
174
kcal12g
Fat6g
Carbs13g
Protein2g
FiberThis is a play on the classic Italian fruit and meat combo. It may sound obvious, but remember that the quality of a dish like this all comes down to the quality of the produce. Persimmon has a small seasonal window in late summer/early autumn, so timing is everything.
Ingredients 4
4 serves
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1 persimmon, a crisp, non-astringent variety, peeled and cut into wedges
1 tsp extra-virgin olive oil
Pinch salt
10 slices prosciutto
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Method 2
Prevent screen from sleeping
Start cooking
Step 1
Combine the , and in a small bowl and toss to combine.
Step 2
Arrange the on a platter, top with the pieces and serve.
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