Smoked Mozzarella with Persimmon, Pesto and Balsamic Glaze

Persimmons are the orange-reddish fruit that most people overlook because they don’t know what to do with them.  I created this pairing of smoked mozzarella and persimmon to replace the Mozzarella Caprese that frequently shows up for an encore at gatherings and holidays. Simply explained, persimmons are an October through February fruit; tomatoes are not, hence my decision to acquaint these ingredients. The sweet creaminess of the persimmons combined with smokey mozzarella cheese, pesto, and then, drizzled with a tangy balsamic glaze, is a winner. I enjoy watching the expressions of my guests as they take the first bite and say, “Wow.” Believe, it’s the Holidays.

Yields approximately 12 rounds

Recipe:

1 pound smoked fresh mozzarella cheese

2 large Hachiya persimmons

1 small container prepared pesto

1 squeeze bottle of balsamic glaze

Pomegranate seeds for garnish (optional)

Directions:

Cut the mozzarella into 1/4inch slices. Wash and dry the persimmons then, thinly slice into rounds. On a decorative platter, layer the mozzarella and top each slice with persimmon. With a spoon, smear on the pesto and then drizzle with the balsamic glaze.

Notes:

Check out, “What is it, and what does it taste like?” on this website to learn more about persimmons and other unfamiliar ingredients.

If you are not a pesto fan, you can omit, use the balsamic glaze and garnish with pomegranate seeds.