Persimmon Caprese Salad
Growing up, the fall season was always marked by a few family traditions: a trip to Apple Hill (it's exactly what it sounds like) and persimmon cookies. As common as this fruit was in my family, I am surprised by the number of people who have never had one. This recipe was created for the novice. It's quick, simple and highlights everything that is great about persimmons.
Ingredients
- 1 ½ pounds Fuyu persimmons
- 8 ounces goat cheese
- 3 fresh basil leaves, chopped
- 1 tablespoon Balsamic glaze
Instructions
- Remove the calyx and quarter the 1 ½ pounds of persimmons. You could also peel them but I prefer the skin on.
- With 8 ounces of goat cheese, spread some on one side of each persimmon piece and layer them in a bowl with 3 chopped basil leaves
- Chill the salad in the refrigerator for about 30 minutes. Right before serving, drizzle it with 1 tablespoon balsamic glaze.