Persimmon, Brie & Prosciutto Grilled Cheese
It’s the season of cheese, hurrah. But it’s also persimmon season and they are one of my favourite ever fruits. I did a poll on my Instagram the other day and 80% of you had never tried one. You really are missing out, they are truly one of the most delicious autumn/winter fruits you can buy. So, I thought I’d do a recipe containing them, so you can see for yourself.
There are two types of persimmon, Fuyus and Hachiyas. You can easily tell the difference, the Fuyu’s are short and squat and once orange you can eat them like an apple. The Hachiyas are more oblong and they need to be perfectly soft before you can eat them. Persimmons are like a creamy pear/apricot hybrids, so unique. I love them on toast, porridge, in salads. This grilled cheese is salty, creamy and sweet. Super delicious.
Persimmon, Brie & Prosciutto Grilled Cheese
Serves: 2
Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
*Don’t like Brie? Swap for your favourite cheese with a good melting point.
*Not a meat eater? Take the prosciutto out, still delicious.
Ingredients
1 Fuyu persimmon, sliced into half moons
4 slices of crusty bread of your choice, sliced
1 tbsp butter
4 slices prosciutto
Caramelised onion chutney (I love the English Provender) or mustard -optional
4 slices of Brie (or your fave cheese)
Directions
Slice your bread, cheese and persimmons. Slather the bread with a tsp worth of chutney. Layer cheese, meat and fruit onto you bread. Top with another piece of bread to make a sandwich. Set aside.
Get a pan nice and hot, add 1 tbsp butter. Place your sandwiches in the hot butter and place something heavy on top (like a plate). Cook for 3 mins, until golden and crispy. Flip and repeat. Eat immediately.