Persimmon Carpaccio.

 

Ingredients:

⅓ cup olive oil

2 ½ tbsp pomegranate juice or blood orange juice

2 ½ tbsp honey

1 ½ tsp chili crisp

½ tsp table salt

3  persimmon sliced thin

⅓ cup pomegranate seeds

⅓ cup chopped pistachio

6 ounces of burrata ( see note)

A few pinches flakey sea salt

Preparations

To a medium-sized bowl add the olive oil, pomegranate juice, honey, chili crisp, ½ tsp table salt and whisk. 5 minutes before serving, drop persimmons into the bowl and toss to coat.

Place the persimmon slices onto your serving platter and top with pomegranate seeds, chopped pistachio, burrata and flakey sea salt.

Note-  Mozzarella has a high water content with less fat and a more elastic texture. Burrata – made with a pouch of mozzarella wrapped around an interior of fresh cream and soft curd – offers a more creamy, buttery, and higher calorie taste experience.

 

 

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