Persimmon Carpaccio with Prosciutto, Manchego, and Pear Balsamic Drizzle
Traditionally, carpaccio means thinly sliced raw meat, but in this case, it's delicate slices of the unique Persimmon fruit. Paired with salty prosciutto and nutty Manchego, this dish makes a perfect dinner party appetizer to impress. Cooking for Valentine's Day? Here's one course you don't have to think about.
I am wild for Carpaccio. I order it everywhere and I just love to make it for guests. Carpaccio is a traditional Italian dish featuring thinly sliced raw beef with a dash of oil, lemon, and capers, but in the present day, Carpaccio has come to mean a lot of things. It can be thinly sliced raw fish, cured meat, or even a vegetable. Carpaccio fits right in with my personal mantra for dinner party hosting:
Make it easy, make it beautiful, make it special, and make it from the best products you can afford.
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Photo by Neurotic Kitchenista