Fuyu Persimmon and Burrata Caprese Salad
Recipe information
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Cooking:
10 min.
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Servings per container:
2
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Source:
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Ingredients for - Fuyu Persimmon and Burrata Caprese Salad

1. Fuyu persimmon, stem removed and sliced into rounds - 1
2. Burrata cheese - 1 (4 ounce) ball
3. Balsamic glaze - 1 ½ teaspoons
4. Extra-virgin olive oil - 1 ½ teaspoons
5. Fresh basil, or more to taste - 5 leaves
6. Freshly ground black pepper - 1 pinch

How to cook deliciously - Fuyu Persimmon and Burrata Caprese Salad

1. Stage

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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