Roasted Persimmons Wrapped in Pancetta
Serving Size: Serves 20
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
An easy combination of sweet and savory!
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.