Persimmon and Burrata Carpaccio

I wanted to share an elegant persimmon appetizer that’s been a dinner party hit this fall. This dish is one of those point-perfect holiday entertaining dishes because it’s festive, low-fuss, high impact, and, if I do say so myself, one of the prettiest appetizers around.

Persimmon and Burrata Carpaccio Recipe

Persimmons are increasingly more popular and more widely available so seek them out if you’ve never tried one — they have a subtle sweet, spicy flavor and add a hit of crunch and color, making them the fruit I turn to during the colder months. If you’ve ever had burrata then I likely don’t need to sell you on its fabulousness. If you haven’t, imagine the best mozzarella you’ve ever had filled with fresh cream and you’re pretty much there. While burrata is traditionally served with toasted bread or as part of a Caprese salad, this is how I serve it when persimmons and pomegranates are in season.

  • Makes: 4 servings as an appetizer
  • Total Time: 5 minutes
  • Hands On Time: 5 minutes

Ingredients


Instructions

With a small, sharp knife, trim the calyx (stem piece) from the persimmon and discard it. Slice the persimmon into thin disks.

Tile the persimmons on a serving plate and place the burrata in the middle. Scatter the hazelnut and pomegranate seeds around the plate and drizzle persimmons with half of the olive oil and balsamic vinegar. Add a pinch of some good-quality finishing salt.

Just before eating, cut the burrata in half, drizzle with the remaining olive oil and serve.


*Fine Print: The Clementine olive oil and aged balsamic that I link to in this recipe are items I discovered as part of my curation activities with OpenSky. While this is not a sponsored post, I do get reimbursed if you buy through my OpenSky store.

Appetizers // Starters Entertaining Recipes Salad // Sandwich // Soup