Before the holidays, I got together with my friends for one last potluck and a gift exchange. I needed something simple and fast to make. The best part of this appetizer is that you can wrap the persimmons a day in advance and just pop them in the oven right before the party. The mild, sweet persimmons go well with the smoky bacon and tart balsamic. Leaving them on the toothpicks makes it easy for guests to eat too. I love finding new ways to use persimmons and this easy preparation is certainly a keeper.
One year ago: Quinoa with Shrimp and Pineapple
Two years ago: Winter Fruit Salad with Whole Wheat Orzo and Arugula
Three years ago: Vanilla Bean Marshmallows
Roasted Persimmons Wrapped in Bacon
(Adapted from Food & Wine, December 2004)
4 persimmons, each cut into 8 wedges
16 pieces of bacon, halved crosswise
Salt and pepper to taste
Aged balsamic vinegar for serving
Lightly season the persimmons with salt and pepper.Wrap each persimmon wedge with a piece of bacon and secure with a toothpick. This can be done up to a day ahead of time. Keep the persimmons refrigerated until ready to bake.
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or foil. Roast the bacon-wrapped persimmons for 20-25 minutes or until the bacon is cooked through. Serve warm, drizzled with balsamic vinegar.