This Prosciutto Persimmon Bruschetta is an easy snack or lunch. It’s simply bread topped with burrata cheese, persimmons, prosciutto, arugula, and pomegranate seeds—tons of flavor with little prep work!
…try saying that five times fast.
I think I say this every week, but I can’t believe it’s already Monday. HOW?! Time flies when you’re being productive I suppose!
I spent my weekend making a cake (more like cakes, because the first one was just ok), which was also the start of my new found chocolate ganache obsession. UGH, I die. I also made a cocktail recipe and went grocery shopping and hung out with my friends Saturday night and Miguel and I went to the Lawrenceville cookie tour and ate at Banh Mi & Ti, a brand new family owned and operated Vietnamese restaurant that I highly recommend if you’re looking for a quick meal!
Now to the real point of today—can we talk about persimmons? Have you had them before? I tried one for the first time last year and wasn’t impressed, so I put them in the “dislike” category. Then recently I was forced to buy more thanks to Green Blender and I figured I should give them a second chance. Well, good thing I did because this persimmon bruschetta is on point.
However, I must admit that although I like them better than I used to, I can’t say I’m obsessed with persimmons on their own. What I can say is that I AM obsessed with persimmons when they’re paired with prosciutto and burrata cheese, as any normal human should be. Honestly, talk about foods that were MEANT to be together.
Though bruschetta is usually thought of as a party snack/appetizer (or I assume that’s what people think), I tend to whip it up on a semi frequent basis and eat it for lunch. It’s super quick and it never gets boring because you can easily switch up the flavors. As for this recipe, I think the flavors of the persimmons really come out once they’re heated up, and possibly my favorite part of this recipe is the crispy prosciutto. SO GOOD.
If you, like me, are looking for a way to enjoy persimmons, definitely give this persimmon bruschetta a try!
- 8 slices bread
- 1 container (8 oz.) burrata cheese
- 4 persimmons
- 4 slices prosciutto
- ¼ cup pomegranate seeds
- Optional: a few pieces of arugula, sliced
- Preheat oven to 400°.
- While oven is heating up, prepare the bruschetta.
- Place bread on a baking sheet and then bread burrata cheese up and evently distribute it amongst the bread.
- Slice persimmons and place them overtop the burrata.
- Last, break the prosciutto and arugula up and place them overtop the persimmons.
- Place the baking sheet in the oven and bake for approximately 10 minutes or until bread and prosciutto are crispy.
- Remove from oven and top with pomegranate seeds.