One of my favourite antipasti plates in the winter. Instead of the melon with prosciutto.  I’m a huge fan of the persimmon fruit which is usually in season from fall to winter. Usually grown in Brazil, China, Korea & Spain. To finish off the dish I drizzle tons of olive oil, garnish with tons of truffle, Manchego cheese & castelfranco. Super simple & beautiful. Also if you would love to impress the family and the guests just shave some black truffles on it!!


Prosciutto di Parma
Persimmons, peeled & sliced
Extra virgin olive oil
Truffle Manchego cheese
*optional shaved truffles