Persimmon Caprese Salad
Ingredients:
- 2, Fuyu Persimmons - thinly sliced
- 1, large Fresh Mozzarella ball - sliced
- 8, basil leaves
- 2 tbsp, Parmigiano Reggiano - freshly grated
- 2 tbsp, il Fustino Olio Nuovo Extra Virgin Olive Oil
- 2 tbsp, il Fustino 25 Barrel-Aged Balsamic
- Flaky Salt and cracked peppercorns
Directions:
Slice your persimmons and mozzarella and arrange in a layer pattern on your serving platter.
Add several fresh basil leaves between persimmons and mozzarella. Sprinkle Parmigiano Reggiano evenly over the plate.
Drizzle Olio Nuovo EVOO, then drizzle 25 Barrel-Aged Balsamic vinegar.
Finish with a pinch of flaky salt and cracked peppercorn. Serve immediately and enjoy!