Posted by Joshua Lippiner on
Looking for another special something to serve when having guests over? This delectable combination of meat and exotic persimmons will add a whole other level to the idea of "entertaining."
- 2 tablespoons extra-virgin olive oil
- 3 persimmons, each one peeled and cut into eighths
- 24 small rosemary sprigs
- 24 very thin slices of prosciutto (about 1/2 pound)
View the full recipe at Food & Wine by clicking here.
Recipe courtesy of Food & Wine.
Photo courtesy of Dave Lauridsen