A spectacular appetizer! 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 passed over persimmons in past years, only because I had never tried them before. During our recent trip to Spain, we noticed them in supermarkets. We decided to try some, loved them and looked for them once we arrived home. We discovered they are easy to find here in local stores and have enjoyed them ever since. I made this Persimmon Pomegranate Salad with Maple Walnuts and today I’m sharing these one-bite Persimmon Prosciutto Cheese Bites.
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.
These Persimmon Prosciutto Cheese Bites are a one-bite, pop-in-your-mouth delicious appetizer 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.
So if you’re looking for an appetizer with a difference, I think you’ll love these Persimmon Prosciutto Cheese Bites!
These Persimmon Prosciutto Cheese Bites are sweet, smoky and salty, all in one bite. Wrap persimmon, smoked cheese and arugula in prosciutto and serve!
- 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.
Love persimmons? You might like this Persimmon Pomegranate Salad with Maple Walnuts
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