1 Fuyu persimmon, stem removed and sliced into rounds, 1 (4 ounce) ball burrata cheese, 1 ½ teaspoons balsamic glaze, 1 ½ teaspoons extra-virgin olive oil, 5 leaves fresh basil, or more to taste, 1 pinch freshly ground black pepper
Instructions
Arrange sliced persimmons on a serving plate. Tear a ball of burrata into 5 or 6 portions, making sure each has both the outer mozzarella shell and the creamy center. Place the cheese over the persimmons. Finish by drizzling with olive oil and balsamic glaze, then garnishing with fresh basil and black pepper.
Nutrition
Total Fat 16g 20%, Saturated Fat 9g 43%, Cholesterol 40mg 13%, Sodium 140mg 6%, Total Carbohydrate 6g 2%, Dietary Fiber 0g 1%, Protein 8g, Vitamin C 9mg 43%, Calcium 8mg 1%, Iron 1mg 3%, Potassium 49mg 1%
