Roasted Persimmon-Burrata Focaccia

Name: Roasted Persimmon-Burrata Focaccia
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Ingredients: 1 precooked 9-inch focaccia flatbread 1 precooked 9-inch focaccia flatbread; 1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds 1 fuyu persimmon, peeled and sliced into 1/4-inch rounds; 4 teaspoons olive oil, divided 4 teaspoons olive oil, divided; ½ teaspoon salt ½ teaspoon salt; 2 sprigs fresh rosemary, leaves stripped 2 sprigs fresh rosemary, leaves stripped; ½ cup burrata cheese ½ cup burrata cheese

Prep: 10 minsCook: 40 mins

Prep

10 mins

Cook

40 mins

Servings

Difficulty

Medium

Vegetarian

(0)

Ingredients

Servings:

11 precooked 9-inch focaccia flatbread
11 fuyu persimmon, peeled and sliced into 1/4-inch rounds
44 teaspoons olive oil, divided
½ teaspoon salt½ teaspoon salt
22 sprigs fresh rosemary, leaves stripped
½ cup burrata cheese½ cup burrata cheese

Instructions

1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
3
Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
4
Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
5
Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
6
Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.