Persimmon Carpaccio

A wintertime fruit carpaccio that lights up your holiday table or a cozy weather Apèro.

Your trusty mandolin and a few good glugs of Fruity olio transform crunchy astringent Fuyu persimmons into supple, silky slices that melt in your mouth. Toasted pine nuts and fresh Parmesan add so much richness and umami, you won’t miss the meat.

Ingredients

1-2 Fuyu Persimmons (One persimmon mandolin filled a large dinner plate)

Pine Nuts, about a tablepoon per persimmon

Fruity olio

Flake salt and freshly cracked pepper to taste

Steps

1. Use a mandolin to slice persimmon into paper-think rounds; use the same mandolin to slice Parmesan cheese into shavings

2. Toast pine nuts on the stove over a medium flame until lightly browned and fragrant

3. Arrange persimmon slices in a single layer on the plate — have fun with a pattern or keep it casual and loose.

4. Douse the persimmon is a heavy pour of Fruity Olive Oil and sprinkle with toasted pine nuts, flaky salt, and a few good twists of fresh black pepper.

   *The carpaccio is delicious immediately, but holds up well; as the olive oil seeps into the persimmon and the fruit continues to soften.