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Persimmon Prosciutto Crostinis

Persimmon Prosciutto Crostinis

Do you like persimmons? They're in season from October to February, so this is a perfect time to try out this great holiday appetizer! This simple recipe for persimmon prosciutto crostinis with homemade ricotta is a wonderful appetizer, snack, or light lunch. The flavors work together wonderfully. 

Persimmon Prosciutto Crostinis with Ricotta & Thyme | Shiny Happy Bright

You want a very ripe persimmon for this recipe - they can be rather tart if you don't let them ripen long enough (for information on varietals and how to tell if they're ripe, check out this article from the Guardian and this helpful list of recipes and information from Martha Stewart). 

Persimmon Prosciutto Crostinis with Ricotta & Thyme | Shiny Happy Bright
Persimmon Prosciutto Crostinis with Ricotta & Thyme | Shiny Happy Bright

I made these over the Thanksgiving break, for one of those times when we needed a little bite of food, but were still recovering from the huge feast. Not only were they tasty, but I think they're very lovely. The star shaped pattern of the fruit, contrasted with the delicate prosciutto, and topped with a little herb sprig make them really irresistible. 

Persimmon Prosciutto Crostinis with Ricotta & Thyme | Shiny Happy Bright

I hope you enjoy these great holiday appetizers! 


Persimmon Prosciutto Crostinis

Makes 4 crostinis | Prep Time: 2 minutes | Total Time: 10 minutes

Ingredients

4 slices of focaccia bread 

1/2 cup homemade ricotta*

4 thin slices of prosciutto 

1 very ripe persimmon, thinly sliced

a couple sprigs of thyme or rosemary

Instructions

Toast the focaccia bread. 

Top each piece of bread with a few tablespoons of ricotta, a slice of prosciutto, two slices of persimmon, and a bit of herbs. 

Enjoy!

*For the ricotta - I highly recommend this wonderful and easy recipe from Ina Garten - however, if you need something a bit quicker, store bought ricotta will also be great!


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