Persimmon and Prosciutto Canapes

10 servings

15 minutes

A seasonal winter appetizer for a buffet. Firstly, this canape looks very festive (due to the orange color, for which persimmon is responsible). Secondly, the rich taste of blue cheese is set off by the sweetness and softness of persimmon, and the brightest note, both in texture and color, is added by prosciutto. Thirdly, it is very satisfying: a couple of such canapes, and you can safely wait for the banquet to begin, without fear of getting hungry.

Energy value per serving

• Calories: 78.8
• Proteins: 4.3g
• Fats: 5.2g
• Carbohydrates: 4.6g

Ingredients

• Persimmon: 250 g
• Blue cheese: 100 g
• Prosciutto: 100 g
• Basil leaves: 10 pc
• Balsamic sauce: to taste

Cooking steps

1. Prepare all the ingredients.

2. Wash the basil and remove the leaves from the stems.

   Required ingredients:

   • Basil leaves: 10 pieces

3. Cut the dates into 2 cm cubes; for beauty, it's better to trim all the round edges.

   Required ingredients:

   • Persimmon: 250 g

4. Cut the cheese just like the persimmon.

   Required ingredients:

   • Blue cheese: 100 g

5. Skewer a basil leaf.

   Required ingredients:

   • Basil leaves: 10 pieces

6. Next, skewer the folded slice of prosciutto.

   Required ingredients:

   • Prosciutto: 100 g

7. Next, add a cube of cheese.

   Required ingredients:

   • Blue cheese: 100 g

8. Plant the persimmon last.

   Required ingredients:

   • Persimmon: 250 g

9. Place the ready canapés on a plate and drizzle with balsamic sauce.

   Required ingredients:

   • Balsamic sauce:  to taste

10. Serve canapés with persimmon and prosciutto at the festive table.