This is a delightful appetizer that will surprise and please any party guests. Persimmons are wonderful during the winter, but can be replaced with Roma tomatoes as the spring and summer come around. I have to give a big THANK YOU to Hipcooks for introducing me to this deliciousness.
- 1 persimmon
- Manchego or another hard, sweet cheese
- fresh sage leaves
- balsamic vinegar reduction
Preheat the oven to 375 degrees.
Halve the persimmon and slice into 1/4 inch thick slices. Lay the persimmon, manchego and sage leaf on top of a slice of prosciutto. Roll the prosciutto and place on a baking sheet.
Bake the persimmons for 5-7 minutes or until the cheese begins to melt. Remove the persimmons and let cool for 1-2 minutes, then drizzle the balsamic reduction on top.