Best 3 Prosciutto With Persimmon Pomegranate And Arugula Recipes

**Introducing Prosciutto with Persimmon, Pomegranate, and Arugula: A Symphony of Flavors**

This tantalizing dish, adorned with vibrant colors and a captivating aroma, combines the salty richness of prosciutto with the sweet and juicy flavors of persimmon and pomegranate. Each bite bursts with contrasting textures, as the crispness of the arugula adds a refreshing touch to the succulent prosciutto. Indulge in a culinary journey that showcases the perfect balance between sweet, salty, and savory, creating an unforgettable taste sensation.

**Recipes Included:**

1. **Persimmon and Pomegranate Bruschetta:** Delight in a vibrant appetizer that combines sweet persimmons, tart pomegranates, creamy goat cheese, and crispy crostini.

2. **Prosciutto-Wrapped Persimmon and Goat Cheese Bites:** Experience a burst of flavors with these elegant appetizers featuring prosciutto-wrapped persimmon and goat cheese, drizzled with a sweet balsamic glaze.

3. **Arugula Salad with Prosciutto, Persimmon, and Pomegranate:** Create a refreshing and healthy salad with peppery arugula, crisp prosciutto, sweet persimmons, juicy pomegranates, and a tangy lemon-honey dressing.

4. **Prosciutto-Wrapped Persimmon Skewers:** Impress your guests with these eye-catching skewers, combining sweet persimmons, salty prosciutto, and fresh basil, grilled to perfection.

5. **Persimmon and Prosciutto Crostini:** Enjoy a simple yet sophisticated snack by topping crispy crostini with creamy ricotta, sweet persimmon slices, and salty prosciutto.

6. **Pomegranate and Prosciutto Flatbread:** Create a delightful flatbread topped with fluffy focaccia bread, tangy pomegranate arils, salty prosciutto, and a drizzle of balsamic glaze.

7. **Persimmon and Prosciutto Pizza:** Indulge in a unique pizza featuring sweet persimmon slices, salty prosciutto, tangy goat cheese, and a touch of spicy arugula.

Here are our top 3 tried and tested recipes!

PROSCIUTTO PERSIMMONS

Prosciutto Persimmons image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 ripe Fuyu persimmons
Kosher salt and freshly ground pepper
8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
16 small fresh basil leaves
1 1/2 ounces aged provolone, cut into 16 small pieces
Extra-virgin olive oil, for drizzling
White balsamic vinegar, for drizzling

Steps:

Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.

PROSCIUTTO WITH PEARS AND ARUGULA

Prosciutto with Pears and Arugula image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 10m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 bundle arugula leaves
1 ripe bosc pear
1 lemon
1 tablespoon fresh thyme leaves, finely chopped
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma

Steps:

Place arugula in bowl. Quarter the pear lengthwise and remove the core. Cut into quarters and then in half again. Dress the pear with the juice of 1/2 lemon, thyme leaves, olive oil, salt and pepper. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.

PROSCIUTTO ROLLS WITH ASPARAGUS AND ARUGULA

Prosciutto Rolls with Asparagus and Arugula image

Provided by Food Network

Categories appetizer

Time 28m

Yield At least 20 pieces

Number Of Ingredients 6

Ingredients

Salt and freshly ground black pepper
1 pound pencil-thin asparagus, trimmed
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 bunch arugula
15 thin slices prosciutto (about 1/2 pound), each about 8-inches long

Steps:

Bring a pot of salted water to a boil. Cook asparagus until tender, about 3 minutes depending on thickness. Drain asparagus and shock it in ice water to stop the cooking; pat dry and set aside.
In a large bowl, whisk together the olive oil, 1 1/2 tablespoons lemon juice and 1/2 teaspoon lemon zest; season with salt and pepper. Add arugula and asparagus spears to bowl and toss gently to coat, being careful not to break asparagus.
On a large cutting board or work surface, arrange 3 slices prosciutto vertically and slightly overlapping to form a rectangle, about 6 by 8 inches.
Lay an even combination of about a 1/4 of the dressed asparagus and arugula horizontally across prosciutto. Tightly roll up prosciutto, jelly-roll style; cut roll on the diagonal into bite-size pieces. Repeat this process to make and cut 4 more rolls.

Tips:

Choose perfectly ripe persimmons, with a deep orange color and a slightly soft texture.
If your persimmons are not ripe, you can speed up the process by placing them in a paper bag with an apple or banana.
Use high-quality prosciutto for the best flavor. Look for prosciutto that is thinly sliced and has a good amount of marbling.
Add a squeeze of lemon juice to the persimmon mixture to brighten the flavors.
If you don't have pomegranate seeds, you can substitute dried cranberries or chopped walnuts.
Serve the salad immediately after assembling, as the persimmons will start to brown quickly.

Conclusion:

This prosciutto with persimmon, pomegranate, and arugula salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. The combination of sweet persimmons, tangy pomegranate seeds, salty prosciutto, and peppery arugula is sure to please everyone at the table. It is also a very healthy salad, as it is packed with vitamins, minerals, and antioxidants. So next time you are looking for a healthy and delicious salad to try, give this one a try. You won't be disappointed!