top of page

Persimmon, Mozzarella and Prosciutto Crostini

What happens when you put persimmon, mozzarella & prosciutto together? you get the perfect crostini. Now, I know this fruit isn't available all year round, but when it is, this is a great recipe to make instead of just eating the fruit on it's own, which it usually is. If the persimmon or cachi (ka-ki in Italian) is something you haven't tried, I highly suggest you try it. If you like sweet, juicy and delicious fruit this is the fruit for you...when available that is, but that's what make this recipe special.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


1 long Ciabatta loaf or baguette, sliced into ½ inch pieces on a bias

¼ cup extra virgin olive oil

Flaky Maldon salt, to taste

300 g prosciutto di parma, thinly sliced

3-4 persimmons, hachiya variety works best

2 8oz balls of fresh mozzarella di bufala

¼ cup hazelnuts, crushed and toasted

Balsamic glaze, to taste


1. Preheat oven to 425 degrees.

2. In a large dry frying pan over medium heat, add hazelnuts and toast for 3-4 min or until golden brown. Place in a bowl or plate and set aside.

3. Slice your bread into ½ thick rounds or slice on a bias. Brush both sides with extra virgin olive oil and place on a sheet pan and toast for 8-9 minutes in an oven at 425 degrees or until golden brown. Once done, remove and season the crostinis with flaky maldon salt.

4. Slice your persimmons into thin slices or you can scoop the flesh out and make a mash. Whatever you prefer and leaving the skins on is optional.

5. To build your crostini, grab a crostini and place on a flat work surface. Fold a full or half slice of prosciutto di parma on top. Then tear or slice a piece of fresh mozzarella di bufala and place on top of the prosciutto. Add your persimmon slices or mash, top with the toasted hazelnuts and finish with a drizzle of balsamic glaze. Enjoy!

Until next time, ciao!


bottom of page