Ingredients
- 24 very thin slices of prosciutto, (about 1/2 pound)
- 3 fuyu or hachiya persimmons, each one peeled and cut into eighths
- 24 small rosemary sprigs
- 2 tablespoons extra-virgin olive oil
Description
Persimmons Are Typically Reddish-orange In Color. Two Varieties Are Commonly Sold In The U.S.: Round Fuyu, Which Can Be Eaten Right Away, And Heart-shaped Hachiya, Which Require Ripening Or Cooking (when Underripe, They Are Extremely Astringent). Jason Tr
Recipe.com
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter