Recipe By Buckwheat Queen
Rating
Published Nov 19th
Prep 10m Cook 40m Additional - Ready In 50m
Servings 2 servings Calories 897.2

Focaccia flatbread is topped with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer.

Recipe Ingredients

  • 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

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
  3. 3 Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
  4. 4 Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
  5. 5 Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
  6. 6 Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

Nutrition Facts

  • Calories 897.2
  • Carbohydrate 117.9 g
  • Cholesterol 45.1 mg
  • Fat 31.1 g
  • Fiber 6.4 g
  • Protein 29.1 g
  • Saturated Fat 12.3 g
  • Sodium 2066.7 mg
  • Sugar 1.9 g

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Chef's Notes

Fuyu persimmons are the flatter, firm variety.

Reviews

  1. Used my sourdough bread because it s here. The roasted persimmon was wonderful. Thanks for sharing
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