Persimmon, Olive, and Prosciutto Skewers
These persimmon, olive, and prosciutto skewers make for an elegant, yet simple, appetizer. Unique flavors of sweet persimmons, vibrant olives, and salty prosciutto tied in with a drizzle of citrus vinaigrette.
Ingredients
- 12 Pearls Specialties Garlic/Jalapeño Double Stuffed Olives
- 2 ripe persimmons
- 4 ounces thinly sliced prosciutto
- 12 fresh basil leaves
- 12 mini mozzarella balls
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1 teaspoon honey
- ½ teaspoon salt
Instructions
- Slice the persimmons into wedges that are about ¾-inch to 1-inch thick.
- Cut the prosciutto slices into halves or thirds to fit comfortably on your skewers.
- Wrap the sliced prosciutto pieces around each persimmon wedge.
- Place a basil leaf over each prosciutto wrapped persimmon.
- Thread the olives onto the skewers, followed by a mozzarella ball. Thread the olive/mozzarella skewers through the basil/prosciutto/persimmon wedges.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, and salt. Spoon the citrus vinaigrette over the skewers.
- Transfer to a serving plate and serve immediately.
- If preparing the skewers in advance, set aside the vinaigrette until ready for use. Drizzle the vinaigrette right before serving. Best served same day.