Persimmon, Prosciutto and Blue Cheese Bites
Note: We served these as an appetizer for Thanksgiving. Easy and delicious! You'll see persimmons in the stores from about September to December!
2 ripe Fuyu persimmons, peel removed, thick core discarded (the tough part in the middle) and cut into small 1-inch pieces
1/2 pound Prosciutto di Parma
1 small webge of French blue cheese, crumbled into small pieces
Wrap a persimmon and cheese piece in a half piece of prosciutto. Fasten with a toothpick. Repeat. Serve at room temperature.
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