This recipe is quick and easy best of all it looks impressive! Perfect for a fall appetizer. I made this 2 people, if you are entertaining just multiply – estimate 1/2 a persimmon per person.
1 fuyu persimmons, cut into eighths
8 small rosemary sprigs
4 very thin slices of prosciutto, cut in half lengthwise
Preheat the oven to 375° and line a baking sheet with parchment paper.
Wrap a piece of Proscuitto around a persimmon slice. Use a toothpick to poke a hole in the wrapped persimmon and slip in a sprig of rosemary.
Place the wrapped wedges on the baking sheet and spray them with olive oil.
Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling.