1 precooked 9-inch focaccia flatbread, 1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds, 4 teaspoons olive oil, divided, ½ teaspoon salt, 2 sprigs fresh rosemary, leaves stripped, ½ cup burrata cheese
Instructions
Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Arrange persimmon slices on the sheet, drizzle with 2 teaspoons of olive oil, and sprinkle with salt and half of the rosemary. Roast for 20 minutes, flip the slices, and roast for 10 minutes more. Increase the oven temperature to 200 degrees C. Warm the focaccia for 5 minutes, then top with the roasted persimmons and torn burrata cheese. Sprinkle with additional rosemary and bake for 5 minutes until the cheese is slightly melted. Garnish with the reserved rosemary and remaining olive oil before slicing and serving hot.
Nutrition
Total Fat 31g 40%, Saturated Fat 12g 62%, Cholesterol 45mg 15%, Sodium 2067mg 90%, Total Carbohydrate 118g 43%, Dietary Fiber 6g 23%, Total Sugars 2g, Protein 29g, Vitamin C 8mg 42%, Calcium 183mg 14%, Iron 7mg 39%, Potassium 294mg 6%
