Serves 4-6

INGREDIENTS

2 small Nature’s Partner Fuyu persimmons, top leaves removed
4-6 slices of prosciutto
12-16 fresh basil leaves
12-16 Manchego cheese slices
Olive oil and/or balsamic glaze, to serve (optional)

DIRECTIONS

Slice the persimmons into wedges to yield approximately 6-8 bite-sized wedges per fruit. Use food-safe kitchen scissors or a knife to trim each slice of the prosciutto into three long strips lengthwise.

Like making a sandwich, stack each wedge of persimmon with one slice of Manchego and one basil leaf. Wrap tightly with a strip of prosciutto. Serve immediately. Optionally, serve with olive oil and/or balsamic glaze on the side to drizzle with.