Persimmon Carpaccio
Persimmon carpaccio is a fresh and colorful appetizer that is particularly suitable for wintertime.
Sweet persimmon, mild mozzarella, fresh herbs and roasted pine nuts combine to create a harmonious dish.
Tomatoes, pomegranate seeds, olive oil and balsamic caviar round off the dish and make it an uncomplicated but special appetizer.
15 minutes
Total Time
Ingredients
| Fresh herbs | e.g. rosemary, sage, basil |
| 3 small or 2 large | ripe persimmons |
| 2 balls | mozzarella |
| 100 g | cherry tomatoes |
| ¼ | pomegranate |
| 20 g | pine nuts (toasted) |
| 4 tbsp. | olive oil |
| 2 tbsp. | balsamic caviar |
Instructions
Step 1 of 7:
Slice the persimmon and mozzarella, and cut stars out of a few slices.
Step 2 of 7:
Halve the tomatoes, remove the seeds from the pomegranate, and toast the pine nuts in a coated Frying Pan without oil until golden brown.
Step 3 of 7:
Arrange the persimmon slices in a circle on a large plate (D approx. 30–35 cm).
Step 4 of 7:
Tuck the fresh herbs under the persimmons around the edge.
Step 5 of 7:
First spread the mozzarella on top, then add the tomatoes, pomegranate seeds, and pine nuts.
Step 6 of 7:
Serve with olive oil and balsamic caviar.
Step 7 of 7:
You can arrange the starter a few hours in advance and chill it covered. Only add the dressing just before you Serve.
