THE RECIPE JOURNAL · Appetizer
Caprese with Fuyu Persimmons and Creamy Burrata
This fresh and vibrant salad combines the sweetness of Fuyu persimmons with the rich creaminess of burrata cheese for a delightful twist on a classic favorite. It’s perfect for a light lunch or an elegant appetizer to impress your guests.
FROM THE KITCHEN • Caprese with Fuyu Persimmons and Creamy Burrata
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by arranging the persimmon slices neatly on a serving platter. Tear the burrata into about 5 or 6 pieces, making sure each bit has some of the firmer mozzarella on the outside along with the creamy center. Scatter the burrata pieces around and on top of the persimmons. Next, drizzle everything generously with balsamic glaze and a good splash of olive oil. Tear some fresh basil leaves and sprinkle them over the salad, then finish with a few cracks of black pepper. Serve immediately and enjoy!
Why you’ll love it
This dish combines the sweetness of ripe persimmons with the creamy richness of burrata, creating a fresh and unexpected twist on a classic favorite. It’s light, colorful, and perfect for showcasing seasonal ingredients.
How to serve
Serve chilled as a refreshing appetizer or light lunch. It pairs wonderfully with crusty bread or a simple green salad. Add some toasted pine nuts or fresh basil leaves for extra crunch and aroma.
Storage & leftovers
Store leftover components separately in airtight containers. Keep burrata refrigerated and consume within a day for optimal freshness. Persimmon slices can be kept in the fridge for up to two days but are best enjoyed fresh.
