Prosciutto-Wrapped Persimmons

• 2 tablespoons extra-virgin olive oil
• 3 fuyu or hachiya persimmons, each one peeled and cut into eighths
• 24 small rosemary sprigs
• 24 very thin slices of prosciutto (about 1/2 pound)

1. Preheat the oven to 375 and line a baking sheet with parchment paper.
2. On a work surface, fold each slice of prosciutto in half lengthwise to form a thin strip.
3. Place a persimmon wedge at one end of each strip and roll it up in the prosciutto.
4. Using a toothpick, poke a hole in the wrapped persimmon and slip in a sprig of rosemary.
5. Place the wrapped wedges on the baking sheet and brush them lightly with olive oil.
6. Roast for about 20 minutes, until the prosciutto-wrapped persimmons are lightly browned and sizzling.
7. Serve warm or at room temperature.

extravirgin olive oil, rosemary, thin

Taken from www.foodandwine.com/recipes/prosciutto-wrapped-persimmons (may not work)