Like many of you, Christmas means family to me. It’s time where we gather as one big family. Though we live in the same city, we rarely make time to get together; hence we tend to use Christmas or Chinese New Year as a family gathering. I’ve been thinking of what I’ll be serving during that time and I choose this dish as part of the appetizer. This persimmon dish is very light, comforting, fresh, and pretty much a good opening for your party. When I first tasted it, I fell in love with the combination of flavors – seriously, this feels holidays in your mouth!
Persimmon, Burrata, Pomegranate Carpaccio
Makes: 15 to 16 servings as an appetizer
- 8 ripe fuyu persimmons
- 4 (4 oz pieces) burrata cheese (can substitute buffalo milk mozzarella)
- 2/3 cups toasted hazelnuts, roughly chopped
- ½ cup pomegranate arils (seeds)
- 1/3 cup extra-virgin olive oil
- ¼ cup aged balsamic vinegar
- Maldon sea salt or another good quality finishing salt
- With a small, sharp knife, trim the calyx 9stem piece) from the persimmon and discard it. Slive the persimmon into thin disks and remove any seeds, as necessary.
- Tile the persimmons onto a serving plate and place the burrata in the middle.
- Scatter the hazelnut and pomegranate seeds around the plate and drizzle persimmons with half of the olive oil and balsamic vinegar. Add a pinch of some good-quality finishing salt.
- Just before eating, cut the burrata in half, drizzle with the remaining olive oil and serve.