Do you like persimmons? They're in season from October to February, so this is a perfect time to try a few out! This simple recipe for persimmon prosciutto crostinis with homemade ricotta is a wonderful appetizer, snack, or light lunch. The flavors work together wonderfully.
I made these over the Thanksgiving break, for one of those times when we needed a little bite of food, but were still recovering from the huge feast. Not only were they tasty, but I think they're very lovely. The star shaped pattern of the fruit, contrasted with the delicate prosciutto, and topped with a little herb sprig make them really irresistible.
I hope you enjoy these and I hope you have a wonderful week!
*For the ricotta - I highly recommend this wonderful and easy recipe from Ina Garten - however, if you need something a bit quicker, store bought ricotta will also be great!