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Roasted Persimmons Wrapped in Pancetta

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 20

Ingredients

42 thin slices (about 1 1/4 pounds) or 21 slices pancetta or bacon, halved crosswise

7 persimmons, peeled, each persimmon cut into 6 wedges

Salt and freshly ground pepper

Brennan’s Balsamic Vinegar

Adapted From: foodandwine.com

Description
An easy combination of sweet and savory!

Preparation
Preheat the oven to 450F°. Lay the pancetta on 2 large rimmed baking sheets. Bake for 3 minutes, or until softened. Transfer the pancetta to a large plate. Wipe off the baking sheets. Season the persimmons with salt and pepper and wrap each wedge with a slice of pancetta. Secure with toothpicks. Arrange the persimmons on the baking sheets.

Bake 1 sheet at a time in the center of the oven for 4 minutes, or until the pancetta is crisp. Transfer to a platter, drizzle with the vinegar and serve. Make Ahead Wrap the persimmon wedges earlier in the day and refrigerate until ready to bake.