Name: Roasted Persimmon-Burrata Focaccia
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Precooked 9-inch focaccia flatbread - 1; Fuyu persimmon, peeled and sliced into 1/4-inch rounds - 1; Olive oil, divided - 4 teaspoons; Salt - ½ teaspoon; Fresh rosemary, leaves stripped - 2 sprigs; Burrata cheese - ½ cup

Ingredients for - Roasted Persimmon-Burrata Focaccia

1. Precooked 9-inch focaccia flatbread 1

2. Fuyu persimmon, peeled and sliced into 1/4-inch rounds 1

3. Olive oil, divided 4 teaspoons

4. Salt ½ teaspoon

5. Fresh rosemary, leaves stripped 2 sprigs

6. Burrata cheese ½ cup

How to cook deliciously - Roasted Persimmon-Burrata Focaccia

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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 . Stage

Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.

4 . Stage

Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.

5 . Stage

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 . Stage

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.