Easy Fuyu Persimmon Prosciutto Appetizers with Ricotta and Blackberries {Gluten-Free}
Wait, What?
You don’t already love persimmons?
You’re totally missing out on one of my favorite fall fruits.
In 1607 Captain John Smith wrote from Jamestown that: “The fruit is like a medlar; it is first green, then yellow and red when it is ripe: if it is not ripe, it will drive a man’s mouth awrie with much torment, but when it is ripe, it is as delicious as the apricot.”
Persimmons generally fall into 2 categories; astringent or non-astringent. Hachiya (astringent) persimmons are creamy and great for baking, while the Fuyu (non-astringent) are most often enjoyed raw. No matter how you eat them, they’re another fruit with amazingly effective antioxidant capabilities, with powerful vitamins thrown in for extra health.
For this recipe, since we’re going to enjoy them raw choose sweet Fuyu Persimmons. They will be short and flat, firm with a little give and bright orange.
This idea for Easy Fuyu Persimmon Prosciutto Appetizers with Ricotta and Blackberries came to me earlier this month at The Foodie Bootcamp. While perusing the abundantly beautiful fresh produce and high quality ingredients, I couldn’t resist the combination of Persimmon and Prosciutto when I saw both on display.
But not just prosciutto, but prosciutto, aged mozzarella and grissini in Creminelli Snack Packs that I’ve already shared my love for in THIS POST.
These appetizers just came together on their own. Sliced persimmon topped with a smear of seasoned ricotta, slice of aged mozzarella, a pillow of prosciutto, a plump blackberry and a little fresh basil for the perfect garnish!
Oh, yessssssssss…..
So, much fresh deliciousness and a great way to sneak a healthy snack into your appetizer rotation!
But wait.
That’s not all! Let’s also give them a drizzle of honey…. to really take them over the top!
Is your mouth watering yet? Mine is!
While The Foodie Bootcamp was pretty awesome on it’s own, the BEST part of it for me was making a new friend. Her name is Chellie and she’s the creative lady at Art from My Table. We had a great time hanging out and I was so grateful for her extra hands to drizzle honey and sneak into my photos instead of relying on my tripod and running back and forth attempting the shots myself!
I joked with her that I pre-screened before becoming her friend, making sure her manicure was on-point 😛
We spent several hours creating together on Saturday afternoon and honestly it was one of the first times that I realized that while I love working independently at home, I really enjoyed being creative with other creative professionals.
Here’s a little sneak peek of some behind the scenes of Chellie creating a Winter Sangria Mocktail (which also has persimmon it in!)
So when you’re at the grocery store and see those adorable Fuyu Persimmons, don’t be afraid to pick a few up. They will keep in the fridge for a few weeks and will be hit of your next party!
This post is NOT sponsored by Creminelli, but simply a token of my appreciation for their generosity in supplying goodies for us to create with at The Foodie Bootcamp.
Yours in Health,
Persimmon with Ricotta Proscuitto and Blackberries
Ingredients
- 1/2 cup Ricotta Cheese
- 1/4 teaspoon All Purpose Garlic Seasoning
- Creminelli Prosciutto Mozzarella Grissini Snack Tray
- 2 fuyu persimmons
- blackberries
- fresh basil
- Honey
Instructions
- Combine ricotta with garlic herb seasoning.
- Slice each persimmon into 6-8 slices (depending on their size)
- Smear each with ricotta mixture, top with aged mozzarella, prosciutto, basil and a blackberry.
- Drizzle with honey right before serving. Enjoy.
Servings: 4 servings
