Whipped Burrata and Hachiya Persimmon Toast with Crispy Prosciutto
15min
10min
4
420
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Chef's Note
Casein protein in creamy burrata binds directly to soluble tannins in Hachiya persimmons, neutralizing any residual astringency and ensuring every bite feels rich and smooth on the palate.
Tags
Ingredients
8 oz Burrata cheese
2 medium RIPE Hachiya persimmon, sliced
4 slices Thick-cut sourdough bread
4 slices Prosciutto slices
1 cup Fresh baby arugula
2 tbsp Extra virgin olive oil
1 tbsp Wildflower honey
1 tbsp Balsamic glaze
to taste pinch Flaky sea salt and freshly cracked black pepper
Instructions
- 1
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add prosciutto slices and cook for 2 to 3 minutes per side until crispy. Transfer to a paper towel-lined plate to drain.
- 2
In the same skillet or a toaster, toast the sourdough slices until deeply golden brown and crisp.
- 3
In a small bowl, whisk the burrata center and outer shell with a pinch of sea salt and 1 teaspoon of olive oil until creamy and spreadable.
- 4
Spread a generous layer of whipped burrata over each slice of warm toasted sourdough.
- 5
Arrange thin slices of soft Hachiya persimmon over the whipped burrata base.
- 6
Top with a small handful of fresh arugula and break crispy prosciutto over top.
- 7
Drizzle with remaining olive oil, wildflower honey, and balsamic glaze. Finish with freshly cracked black pepper and flaky sea salt before serving immediately.
Nutrition Information (per serving)
420
18g
38g
22g
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