Prosciutto and Persimmon Bites

• 1 Fuyu persimmon (the firm squat variety, not the softer heart-shaped kind)
• 1 ounce thin-sliced prosciutto, preferably imported

1. Peel persimmon and remove leafy top.
2. Cut into 12 wedges.
3. Cut prosciutto into 12 strips, each about an inch wide.
4. Wrap persimmon wedges with prosciutto and secure with toothpicks.

persimmon

Taken from cooking.nytimes.com/recipes/6835 (may not work)