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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.