Roasted Persimmon-Burrata Focaccia

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

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.

Per Serving: 897 calories; protein 29.1g; carbohydrates 117.9g; fat 31.1g; cholesterol 45.1mg; sodium 2066.7mg.