Roasted Persimmon-Burrata Focaccia

Roasted Persimmon-Burrata Focaccia

Focaccia flatbread is topped with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons

Ingredients

Instructions

  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Step 2

    Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.
  3. Step 3

    Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.
  4. Step 4

    Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.
  5. Step 5

    Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.
  6. Step 6

    Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.