Are you searching for the ultimate easy and elegant appetizer for your next fall gathering or holiday party? A stunning, sophisticated bite that requires absolutely no cooking and comes together in just a few minutes? This incredible, from-scratch Prosciutto-Wrapped Persimmon recipe is that perfect bite. We’re talking sweet, crisp persimmon wedges, wrapped in salty prosciutto with a sliver of sharp cheese and a fresh basil leaf, all finished with a delicate drizzle of olive oil and white balsamic.
This isn’t just another appetizer recipe; it’s your new secret weapon for effortless entertaining. We’ll show you how to perfectly balance the four key elements of a perfect bite—sweet, salty, savory, and fresh—to create a restaurant-quality appetizer that will have all your guests swooning. This is a taste of pure autumn elegance, made simple.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate No-Cook Holiday Appetizer
What makes these Prosciutto-Wrapped Persimmons so spectacularly delicious is their incredible simplicity and their perfect harmony of flavors and textures. This recipe is a masterpiece of rustic elegance, celebrating the best of the fall harvest. The star of the show is the sweet, crisp, and beautiful Fuyu persimmon, which has a delicate, almost honey-like flavor. This is perfectly complemented by the salty, savory flavor of thinly sliced prosciutto and a sliver of sharp, aged provolone cheese. A single, fresh basil leaf adds a wonderful, herbaceous brightness, and a final drizzle of a simple white balsamic vinaigrette ties all the flavors together.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 16 bites |
The Flavors of Fall: The Essential Ingredients
The beauty of this simple, no-cook recipe is that it relies on just a handful of high-quality ingredients to truly shine.
- The Persimmons (The Star of the Show!):
- Fuyu is KEY!: This is the single most important, non-negotiable secret to this recipe! You must use Fuyu persimmons. Fuyus are the squat, tomato-shaped variety, and they are non-astringent, which means you can eat them while they are still firm and crisp, just like an apple. The other common variety, Hachiya, is acorn-shaped and must be completely soft and jelly-like before it is edible.
- The Prosciutto: For the best flavor and a beautiful, delicate texture that melts in your mouth, it is highly recommended to use a high-quality, thinly sliced Prosciutto di Parma.
- The Cheese: A sharp, salty, and firm aged cheese is the perfect counterpoint to the sweet fruit. A good aged provolone is a fantastic choice, but a nutty Parmigiano-Reggiano or a salty Pecorino Romano, shaved into thin slivers with a vegetable peeler, would also be magnificent.
- The Drizzle: A simple but elegant finishing touch.
- White Balsamic Vinegar: The secret to a beautiful presentation! White balsamic has all the tangy sweetness of a regular balsamic, but its golden color will not stain your beautiful ingredients a muddy brown.
Step-by-Step to the Best Prosciutto-Wrapped Persimmons
This elegant, no-cook appetizer is a joy to prepare.
Step 1: The Simple Prep
First, trim the stem end from your 2 ripe Fuyu persimmons. Slice each persimmon into 8 even wedges. Season the wedges lightly with salt and pepper.
Cut your 8 thin slices of prosciutto in half crosswise to create 16 shorter pieces.
Part 2: The Art of the Perfect Roll
Step 1: Lay out one of your pieces of prosciutto on a clean work surface.
Step 2 (The Fun Part!): At one end of the prosciutto, place one of your seasoned persimmon wedges, one small fresh basil leaf, and one small piece of your aged provolone.
Step 3: Tightly roll up the prosciutto around the other ingredients to create a beautiful, little bundle.
Step 4: Repeat this process with all your remaining ingredients and arrange your finished prosciutto-persimmon bites on a large platter.
Step 5: Just before serving, drizzle the bites with a good quality extra-virgin olive oil and your white balsamic vinegar, and finish with a final, generous crack of freshly ground black pepper.
Prosciutto-Wrapped Persimmons (An Easy 15-Minute Appetizer!)
A simple, elegant, and no-cook appetizer featuring slices of ripe Fuyu persimmon wrapped in salty prosciutto along with a fresh basil leaf and a piece of aged provolone cheese. This quick and easy dish perfectly balances sweet, savory, and fresh flavors, and is finished with a simple drizzle of extra-virgin olive oil and white balsamic vinegar.
Ingredients
- 2 ripe Fuyu persimmons
- Kosher salt and freshly ground pepper
- 8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
- 16 small fresh basil leaves
- 1 1/2 ounces aged provolone, cut into 16 small pieces
- Extra-virgin olive oil, for drizzling
- White balsamic vinegar, for drizzling
Instructions
- Trim the stem end from the persimmons, then slice each one into 8 wedges. Season the wedges with salt and pepper.
- Lay out one half-slice of prosciutto. Top it with a persimmon wedge, a basil leaf, and a piece of provolone cheese.
- Roll up the prosciutto to enclose the other ingredients.
- Repeat the process with the remaining ingredients to create 16 rolls.
- Arrange the prosciutto-wrapped persimmons on a platter. Drizzle with olive oil and vinegar, and season with more pepper before serving.
Notes
- This is an extremely fast, no-cook appetizer that is perfect for a holiday party or as an elegant starter.
- The recipe relies on the quality of its simple ingredients, so use ripe but firm Fuyu persimmons for the best result.
- The balance of the sweet persimmon, salty prosciutto and provolone, and fresh basil is key to this dish.
What to Serve With Your Prosciutto Persimmons
This beautiful and elegant appetizer is a fantastic, light, and sophisticated bite that is the perfect start to any holiday meal or party.
- As Part of a Charcuterie Board: These bites are a stunning and unique addition to a larger charcuterie or cheese board.
- With Wine: They pair beautifully with a glass of a crisp, dry white wine, like a Pinot Grigio or a Sauvignon Blanc, or a glass of a festive, bubbly Prosecco.
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Storage and Make-Ahead Tips
- Make-Ahead: This is the perfect make-ahead party appetizer! You can fully assemble the entire platter up to 4-6 hours in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator.
- Storage: For the best and freshest result, it is a great idea to wait to add the final drizzle of olive oil and vinegar until just before you serve them.
Frequently Asked Questions (FAQs)
Q1: What is the difference between a Fuyu persimmon and a Hachiya persimmon?
This is the most important question for this recipe! Fuyu persimmons are squat and tomato-shaped. They are non-astringent, which means they are sweet and delicious and can be eaten while they are still firm and crisp, like an apple. Hachiya persimmons are longer and acorn-shaped. They are very astringent and must be completely soft, ripe, and almost jelly-like before they are palatable. You must use the Fuyu variety for this recipe.
Q2: Can I make these ahead of time for a party?
Yes, absolutely! You can assemble the entire platter of rolled bites several hours in advance. Just be sure to cover it tightly and keep it in the refrigerator. Add the final drizzle of oil and vinegar right before you serve for the best, glossy presentation.
Q3: Can I use a different kind of fruit?
Of course! This classic, sweet-and-salty combination is wonderfully versatile. This recipe would also be fantastic with wedges of a ripe fig, a slice of a sweet cantaloupe or honeydew melon, or even a crisp pear slice.
Q4: Can I make this with a different kind of cheese?
Yes! A salty, nutty, hard cheese is the perfect choice. You could substitute the provolone with a beautiful, thin shard of a good Parmigiano-Reggiano, a Pecorino Romano, or even a Spanish Manchego.
Q5: What can I use if I can’t find white balsamic vinegar?
If you can’t find white balsamic, a simple drizzle of a high-quality regular balsamic glaze would also be delicious. You can also simply use a final, generous squeeze of fresh lemon juice.