This is a great combinations of flavors and it makes a great appetizer or even a dessert. You can serve this with some crostinis as well. It also pairs great with a Riesling or Sauvignon Blanc.
Have you ever had burrata cheese? It means “buttered” in Italian. It is like mozzarella but with a center of cream. Its made into a hollow pouch, and filled with fresh cream and bits of curd, the remains after making mozzarella. They tie it at the top, and wrap it in the leaf of an Italian plant called asphodel which is a relative of the leek.
Put 1 Cup of high quality balsamic vinegar in a small pan and turn heat to med-high then bring to a boil. Reduce heat to med-low to a simmer for about 10 minutes. Stir occasionally until it coats the back of your spoon. Keep an eye on it because it can happen fast and burn.
Peel then slice the persimmon and slice burrata. Pile the basil leaves on each other, roll it all together and slice in very thin slices. Arrange persimmon and burrata on plates and sprinkle with the basil, pine nuts, balsamic and olive oil
Recipe - This recipe is all about your taste and how much of everything you like
- 1 Ball of Burrata Cheese
- 1 – 2 Fuyu Persimmon
- Handful Fresh Basil
- Handful Pine Nuts
- Balsamic Vinegar Reduction
- Extra Virgin Olive Oil