CarterQ
Moderator
This one is a little out of left field-
It's Persimmon season and I have been messing around with different ways to use them. I tried this appetizer recipe last night.
Started with Fuyu persimmons
Sliced it up
Placed them in a glass bowl with aged balsamic vinegar and marinaded for about 4 hours
Wrapped each slice in Prosciutto
Onto the MAK running at 425 for about 4 minutes a side
All done
These came out pretty good, definitely a unique flavor profile with the sweetness of the persimmon, the tang of balsamic, and the saltiness of the Prosciutto. Definitely would be a conversation piece as an appetizer.
It's Persimmon season and I have been messing around with different ways to use them. I tried this appetizer recipe last night.
Started with Fuyu persimmons
Sliced it up
Placed them in a glass bowl with aged balsamic vinegar and marinaded for about 4 hours
Wrapped each slice in Prosciutto
Onto the MAK running at 425 for about 4 minutes a side
All done
These came out pretty good, definitely a unique flavor profile with the sweetness of the persimmon, the tang of balsamic, and the saltiness of the Prosciutto. Definitely would be a conversation piece as an appetizer.
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