Let’s make the persimmon wrapped in nama ham, raw dry-cured ham. Quarter the persimmon and trim off the stem end.
Peel the skin.
Make cuts along the flesh lengthwise.
Then, cut the persimmon into 1cm (0.4") thick wedges on a cutting board.
Spoon the cream cheese onto the persimmon wedge.
This is Japanese Nama Ham, raw, dry-cured ham but you should definitely try famous Prosciutto or Jamón Serrano whenever possible.
Wrap the persimmon and cheese with a slice of nama ham. If the ham is too big, cut it in half.
Use a toothpick to hold it together.
Arrange the appetizer around the baby salad greens on a plate. Garnish with the extra persimmon wedges.
Drizzle on the olive oil. Finally, sprinkle on the coarsely ground black pepper.
The sweetness of the persimmon goes great with the slight saltiness of the dry-cured ham. The black pepper gives the dish a bit of kick and brings out the flavor.
In Italy and Spain, melon wrapped in Prosciutto or Jamón Serrano is a popular appetizer but we are using seasonal persimmon instead. You can also use pears, peaches or figs instead of the persimmon.
This easy and exquisite appetizer is very handy especially when you have unexpected guests. When you hold a party, arrange a large amount of this appetizer on a plate to entertain your friends or family.