This simple recipe for persimmon prosciutto crostinis with homemade ricotta is a wonderful appetizer, snack, or light lunch. The flavors work together wonderfully.
Persimmons are in season from October to February, so these make for a great holiday appetizer!
Why You’ll Love these Crostinis
Not only are these crostinis a tasty appetizer, but 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.
If you’d like another crostini recipe, check out our roasted grape crostinis.
Tips for this Recipe
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).
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!
This recipe is very easy to double or triple if you’d like to serve it to a larger group.
- 4 slices of focaccia bread
- 1/2 cup homemade ricotta
- 4 thin slices of prosciutto
- 1 very ripe persimmon, thinly sliced
- a couple of sprigs of thyme or rosemary
- 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.
Amount Per Serving: Calories: 229Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 542mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 11g