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 of mozzarella | |
| 100 g | Cherry tomatoes |
| 1/4 | Pomegranate |
| 20 g | Pine nuts (toasted) |
| 4 tbsp | Olive oil |
| 2 tbsp | Balsamic caviar |
Instructions
Step 1 of 7:
Slice persimmon and mozzarella, 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 non-stick pan without oil until golden brown.
Step 3 of 7:
Arrange the persimmon slices in a circle on a large plate (approx. 30–35 cm diameter).
Step 4 of 7:
Tuck the fresh herbs under the persimmons around the edge.
Step 5 of 7:
First, distribute 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 prepare the appetizer a few hours in advance and chill it covered. Add the dressing just before serving.
