Focaccia flatbread is topped with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.

  • Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.

  • Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.

  • Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.

  • Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

Editor's Note:

Fuyu persimmons are the flatter, firm variety.

Nutrition Facts

897 calories; protein 29.1g; carbohydrates 117.9g; fat 31.1g; cholesterol 45.1mg; sodium 2066.7mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2018
Used my sourdough bread because it s here. The roasted persimmon was wonderful. Thanks for sharing Read More
(1)
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