A spectacular persimmon appetizer made with a slice of persimmon, smoked cheese and prosciutto! Sweet, smoky and salty, all in one bite!
Here's something a little different for your next appetizer: Persimmon Prosciutto Cheese Bites! They're a spectacular appetizer for fall or winter when persimmons are in season.
Wrap a slice of fresh persimmon, a small piece of smoked cheese and an arugula leaf with a strip of prosciutto. Sweet, smoky and salty, all in one bite!
I've passed over persimmons in past years when shopping, only because I had never tried them before. During our recent trip to Spain, however, we noticed them in supermarkets. We decided to try some, loved them, and looked for them once we arrived home.
I discovered they are easy to find here in local stores and we have enjoyed them ever since. I like them in salads, like this Winter Persimmon Kale Salad or this Persimmon Pomegranate Salad with Maple Walnuts. Today, however, I'm sharing these tasty one-bite easy persimmon appetizers.
How to choose a persimmon
There are two varieties of persimmons generally available in North America, the Fuyu and the Hachiya. The Fuyus are the most popular. They are squat and round. Look for those without severe blemishes on the skin. You can peel them if you like, but the skin is definitely edible, and it's a good source of fiber.
The Hachiya persimmons must be fully ripe to be eaten (or they'll taste horrible) and once ripe, they are good in baked goods. They are heart or acorn-shaped.
A short list of ingredients
To make these two-bite, pop-in-your-mouth delicious persimmon appetizers, you'll need
- Fuyu persimmons
- smoked cheese
- fresh arugula or basil leaves
a one-bite appetizer!
These persimmon bites are made with sweet fruit, smoked cheddar cheese and salty cured Italian ham. So good! I added an arugula leaf to each of them because I love that peppery flavour, but a basil leaf would be tasty, too.
To make these little persimmon appetizers, simple stack a slice of persimmon, a slice of smoked cheese, a leaf of arugula or basil, then wrap with prosciutto. So easy, so delicious!
Frequently asked questions
Persimmons are unique! A ripe Fuyu persimmon is firm and sweet with a silky texture similar to a cross between a mango and an apple or a mango and a date.
Yes. Persimmon skins are edible and not tough. You can bite right into one! However, if they're badly marked or bruised from shipping, you may want to peel them.
The easiest way is to cut out the stem end with a paring knife, creating a small cone shape. The stem and the small core will come out. Next cut the fruit in half from the stem end through the bottom. Then turn one half cut-side down and slice thin crosswise slices.
So if you're looking for an appetizer with a difference, I think you'll love these Persimmon Prosciutto Cheese Bites!
More finger food recipes!
If you make these persimmon appetizers, I'd love to hear. Leave a comment below and let me know how you liked them!
Persimmon Prosciutto Cheese Bites
- 2 Fuyu persimmons
- 12 thin, 1 inch squares smoked cheese
- 12 leaves arugula or basil
- 6 slices prosciutto
- Remove the stem end from the persimmons and slice each into sixths (or thinner, depending on the size of the persimmon.)
- Slice prosciutto slices in half lengthwise.
- Stack a slice of persimmon, a small thin slice of smoked cheese, an arugula or basil leaf. Wrap with a strip of prosciutto and arrange on a serving plate. Refrigerate and serve.