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Roasted Persimmon-Burrata Focaccia
Prep
10 mins
Cook
40 mins
Servings
2
Difficulty
Medium
This is one of my favorite easy weeknight dinners because it comes together in under an hour using a store bought focaccia. The beauty of this recipe is its simplicity: roasted persimmons bring natural sweetness and fiber to the table, while creamy burrata melts into every bite. Fresh rosemary ties everything together with an earthy note that feels restaurant quality, yet honest and homey. It's elegant enough for guests but casual enough for Tuesday night, and it won't break the bank since you're starting with a premade base. Trust me, once you try this combination, you'll be making it all autumn long.
Ella x
Ingredients
- 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
Detail level
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.
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