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.
1
Prepare all the ingredients.
2
Wash the basil and remove the leaves from the stems.
- Basil leaves: 10 pieces
3
Cut the dates into 2 cm cubes; for beauty, it's better to trim all the round edges.
- Persimmon: 250 g
4
Cut the cheese just like the persimmon.
- Blue cheese: 100 g
5
Skewer a basil leaf.
- Basil leaves: 10 pieces
6
Next, skewer the folded slice of prosciutto.
- Prosciutto: 100 g
7
Next, add a cube of cheese.
- Blue cheese: 100 g
8
Plant the persimmon last.
- Persimmon: 250 g
9
Place the ready canapés on a plate and drizzle with balsamic sauce.
- Balsamic glaze: to taste
10
Serve canapés with persimmon and prosciutto at the festive table.
