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Fuyu Persimmon and Burrata Caprese Salad
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Prep Time:
10 minutes
10 minutes
Total Time:
10 minutes
10 minutes
Persimmon and burrata caprese salad with balsamic glaze and basil.
Ingredients:
- 1 Fuyu persimmon, stem removed and sliced into rounds
- 1 (4 ounce) ball burrata cheese
- 1.5 teaspoons balsamic glaze
- 1.5 teaspoons extra-virgin olive oil
- 5 leaves fresh basil, or more to taste
- 1 pinch freshly ground black pepper
Instructions:
- Arrange the persimmon rounds on a platter, then tear the burrata ball into 5 or 6 pieces, making sure each piece has both the firm outer shell and creamy inside. Place the burrata pieces around the persimmon rounds. Drizzle with balsamic glaze and olive oil, then garnish with basil leaves and a sprinkle of pepper.
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