The 5th and 6th bites of Christmas I've made for
you and me are...
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| #5 Mini Fuyu Persimmon Caprese and #6 a regular Mini Caprese |
The persimmons you’ll most likely see in the shops are the fuyu type – you’re in luck because this
one can be eaten at various stages of ripeness. I love, love, love it as a
healthy dessert when it is ripe enough to yield under your thumb – then it is supposed to taste
of pear, dates, with the toffee-ness of brown sugar and hints of cinnamon. Dunno
about that but they are mwah!
However, before they get to this sweet, melting ripeness,
they are pretty good baked or as the anchor
for a mini caprese. When they are still firm they have a slight astringency which works well
with the cheese.
I like to make a regular caprese with cherry tomatoes too because the
slightly sweet persimmon contrasts nicely with the tomato version - and they are gloriously colourful on the plate. Watch out
though – these relatively healthy nibbles will have vanished long before the
crisps and olives!
For 12 – 16 people (3-4
per person) you will need
48 mini mozzarella balls
2 firm fuyu persimmons, peeled, halved then cut into 6 chunks
per half
24 cherry tomatoes cut in half across the middle
48 fresh basil leaves
a little vinaigrette for drizzling over the top
Cocktail sticks or mini skewers
It’s an assembly job really.
For the fuyu persimmon caprese:
Skewer the following ingredients in the order given:
1 basil leaf
1 mozzarella ball
1 chunk of fuyu persimmon
Repeat 23 more times
For the regular mini caprese:
Skewer the following ingredients in the order given:
1 basil leaf
1 mozzarella ball
½ a cherry tomato (skewer through the round end first so you
end up with a flat bottom so that you can stand them upright on a platter)
Repeat 23 more times
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| Mine, all mine ! |
When read to serve, drizzle with a little vinaigrette – my Vivacious Vinaigrette recipe is under Sauce’ry here
If you are planning to eat any yourself, take them now because
there won’t be any left in 10 minutes’ time!
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