This is a dish I’ve been dreaming about in one form or another for years…
Seriously. A couple of years ago I wrote down “persimmon + burrata?” in my recipe idea notes. Every once in a while I would see it and remember that I wanted to try it, but it would never get made. You see, this was actually my first time even trying a persimmon! How is that possible?! Oh man you guys, they are so good!
The persimmons I used in this dish are Fuyu persimmons, which have a slight crunch, a delectable sweetness, and just a hint of tartness. They work beautifully with the creamy burrata cheese.
This idea started off in my mind as a play of caprese salad, but quickly transformed into a dish that is a fantastic ode to Autumn. It’s so seasonal, and uses a myriad of texture that play off each other—the light crispness of the persimmons, the crunch of the toasted pecans, the burst of brightness from the pomegranate, and the silky creaminess of the burrata. I am not lying when I say I “Mmm’ed” with every bite.
It’s so incredibly simple to put together (the hardest thing you have to do is toast the pecans), but the flavors are magical.
This could make a nice-sized appetizer for 2 to 4 people, but I have to admit I ate the entire thing myself for lunch… Is it normal to eat an entire ball of burrata cheese by yourself? Don’t answer that.
Yield: 1-4 servings (depending on if it's a meal or app)
- small handful of pecans, coarsely chopped
- 3 Fuyu persimmons, sliced into thin circles
- 1 ball of Burrata cheese
- drizzle of fruity extra virgin olive oil
- drizzle of balsamic vinegar
- small handful of pomegranate arils
- In a small pan over medium heat, toast the pecan pieces until lightly browned and fragrant. Set aside.
- Arrange the persimmon slices on a plate in a circle. Place the burrata in the center. Drizzle with the olive oil and balsamic, and scatter the pecans and pomegranate over top.