Fuyu Persimmon and Burrata Caprese Salad

Name: Fuyu Persimmon and Burrata Caprese Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Ingredients: 1 Fuyu persimmon, stem removed and sliced into rounds 1 fuyu persimmon, stem removed and sliced into rounds; 1 (4 ounce) ball burrata cheese 1 (4 ounce) ball burrata cheese; 1 ½ teaspoons balsamic glaze 1 ½ teaspoons balsamic glaze; 1 ½ teaspoons extra-virgin olive oil 1 ½ teaspoons extra-virgin olive oil; 5 leaves fresh basil, or more to taste 5 leaves fresh basil, or more to taste; 1 pinch freshly ground black pepper 1 pinch freshly ground black pepper

Prep: 10 minsCook: 0 mins

Prep

10 mins

Cook

0 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarian

(0)

Ingredients

Servings:

11 fuyu persimmon, stem removed and sliced into rounds
11 (4 ounce) ball burrata cheese
11 ½ teaspoons balsamic glaze
11 ½ teaspoons extra-virgin olive oil
55 leaves fresh basil, or more to taste
11 pinch freshly ground black pepper

Instructions

1
Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.

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