Roasted Persimmon-Burrata Focaccia

Focaccia flatbread is topped with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 897 Calories

Ingredients

• 2 sprigs fresh rosemary, leaves stripped
• 4 teaspoons olive oil, divided
• 1 precooked 9-inch focaccia flatbread
• 1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds
• 0.5 teaspoon salt
• 0.5 cup burrata cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.

Step 3

Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.

Step 4

Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.

Step 5

Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.

Step 6

Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.