Months and months ago, I came upon an appetizer recipe that I couldn’t wait to try. I’ve been waiting and waiting for persimmon season to arrive, and I bought some as soon as they first showed up at the grocery store last week. Finally, I could make bresaola-wrapped persimmons!
Persimmons are a fruit you don’t hear about much here in the U.S., at least in the Midwest where I live. It’s a shame, because, in my opinion, they are one of the best flavors this time of year has to offer. The variety I’m talking about here are called Fuyu persimmons. They have a unique, wonderful flavor that doesn’t quite compare to anything else I’ve ever had before: sweet with spicy and almost floral hints, and a firm, yet slightly creamy texture. Unlike Hachiya persimmons, the other variety you’ll most likely find stateside, Fuyu persimmons are ripe when they are still firm, and can be eaten on their own like an apple. But if you want to mix things up a bit, this appetizer is just the thing!
The flavorful persimmon slices are tossed with a bit of aged balsamic vinegar. Then they’re wrapped in bresaola
, thin slices of lean beef that’s been rubbed with salt and spices, air-cured, and dried for months. Add in some peppery baby arugula and you’ve got yourself a stunning appetizer that’s perfect for parties. Bresaola tends to be a bit expensive, but the flavor combination here is so great, that it’s so very worth the price!
Bresaola-Wrapped Persimmons with Baby Arugula
Makes 24 appetizers
- 2 Tablespoons balsamic vinegar (preferably aged)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 ripe Fuyu persimmons, peeled and cut into 12 wedges
- 24 paper-thin slices of bresaola, cut in half lengthwise
- 3 cups baby arugula, washed and dried
1. Mix vinegar, salt and pepper in a small bowl. Add persimmon slices and toss until coated.
2. Take two strips (aka 2 halves) of bresaola and lay side-by-side lengthwise, with the edges slightly overlapping. Place a slice of persimmon and about four arugula leaves across the short end of the bresaola, making sure to let the persimmon and arugula stick over the edge.
3. Carefully wrap up the bresaola around the persimmon and arugula into a nice little roll-up. Repeat with the rest of the persimmons, arugula, and bresaola.
Aren’t the results just gorgeous? They’re so tasty as well! It’s a great combination of the spicy-sweet persimmon, the salty meat and the zesty greens. Such an easy and impressive way to start out a dinner party, don’t you think? And what do you know, you can even tuck a few of these into a bento lunch!