Roasted Persimmon-Burrata Focaccia The Best Recipes

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Roasted Persimmon-Burrata Focaccia

"Focaccia flatbread is crowned with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer."

Ingredients :

1 precooked 9-inch focaccia flatbread
1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds
four teaspoons olive oil, divided
half of teaspoon salt
2 sprigs sparkling rosemary, leaves stripped
half of cup burrata cheese

Instructions :

Prep : 10M	Cook : 2M	Ready in : 50M

Preheat the oven to 350 tiers F (175 tiers C). Line a baking sheet with parchment paper.
Lay persimmon slices onto the organized baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on pinnacle. Sprinkle half the rosemary leaves over the persimmon slices.
Roast inside the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 mins more.
Remove baking sheet from the oven and growth temperature to 200 ranges C. Place focaccia on a baking sheet.
Bake focaccia inside the warm oven until warmed through, about five mins. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese the use of your fingers and lay evenly at the focaccia, avoiding the persimmon slices. Reserve approximately 1 tablespoon rosemary leaves and sprinkle the rest on pinnacle.
Return focaccia to the recent oven and bake till warmed and burrata cheese has melted slightly, approximately 5 mins. Top with reserved fresh rosemary leaves and drizzle closing 2 teaspoons olive oil on pinnacle. Slice and serve hot.

Notes :

Fuyu persimmons are the flatter, company variety.

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