Fuyu Persimmon and Burrata Caprese Salad

The delicate, sweet persimmon flesh pairs well with creamy burrata in this super simple caprese salad. Drizzled with a balsamic glaze and embellished with fresh basil leaves make a beautiful presentation.

Ingredients

• 1 Fuyu persimmon, stem removed and sliced into rounds
• 1 (4 ounce) ball burrata cheese
• 1 ½ teaspoons balsamic glaze
• 1 ½ teaspoons extra-virgin olive oil
• 5 leaves fresh basil, or more to taste
• 1 pinch freshly ground black pepper

Steps

1. Place persimmon rounds on a platter. Cut burrata ball into 5 or 6 pieces, ensuring that each piece has some of the firm outer shell (mozzarella) as well as some of the creamy inside (stracciatella and cream). Distribute burrata pieces around persimmon rounds. Drizzle with balsamic glaze and olive oil. Scatter basil leaves on top and sprinkle with pepper.