Bresaola-Wrapped Persimmons with Arugula
An elegant appetizer featuring sweet persimmons wrapped in paper-thin bresaola and fresh arugula, dressed with aged balsamic vinegar. This sophisticated combination of flavors makes for a perfect party starter or light appetizer.
6 servings
25 min
Ingredients
- •1 tablespoon balsamic vinegar (preferably aged)
- •½ teaspoon coarse kosher salt
- •¼ teaspoon freshly ground black pepper
- •2 whole ripe Fuyu persimmons
- •48 slices bresaola
- •3 cups baby arugula leaves
Cooking Instructions
- 1.
Toss first 4 ingredients in medium bowl.
5 min
- 2.
Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
20 min
