Mozzarella With Persimmon, Serrano Ham And Pistachio Fennel Oil Crostini

  1. In the bowl of a food processor or mini chopper, roughly chop pistachios. Add fennel frond, garlic, basil, lemon zest and scallions and pulse to mix. Put the chopped ingredients into a small container with a lid (a half pint mason jar works well).
  2. In the chopper, put persimmon chunks from 1/2 persimmon and puree. Add to the jar with chopped ingredients. Add pistachio oil, cover the container and shake it until thoroughly mixed.
  3. To assemble, place a piece of arugula on the toasted baguette. Place a slice of the mozzarella (or scoop of burrata) on top of the arugula. Place a half slice of serrano ham over the cheese. Top the ham with a thin slice of persimmon. Drizzle with dressing. Repeat until ingredients are done. Sprinkle with salt and drizzle with additional lemon juice, if desired.

baguette, persimmons, serrano ham, pistachio oil, pistachios, fennel, garlic, arugula, basil, lemon, lemon, scallions, mozzarella soaked, salt, freshly ground pepper

Taken from food52.com/recipes/20482-mozzarella-with-persimmon-serrano-ham-and-pistachio-fennel-oil-crostini (may not work)

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