Lunch time deserves a killer sandwich. Persimmons paired with creamy burrata, fresh focaccia and salty prosciutto are all it takes to make a gourmet sandwich in your own kitchen. Layered with a vibrant orange homemade persimmon puree and sun-dried tomato pesto that’s spread across toasted focaccia bread topped with deliciously creamy burrata cheese and salty prosciutto.

We’re wrapping up the fall/winter fruits and vegetable season. We’ve been most obsessed with all things persimmons this past season so it’s only fitting that we close it off with one last meal. If you’re not familiar, persimmons are delicately sweet, meaning that the flavour leans on the side of subtle which makes them ideal to pair with savoury foods.

A good sandwich doesn’t need a ton of ingredients. Rather they are made up of fresh, quality ingredients. We’ve got a simple 4 ingredient pesto as our sauce which naturally highlights the persimmons- one of our key ingredients. Second fresh creamy burrata, and prosciutto for quality ingredients and last, we’re using focaccia. The reason being is that the thickness will prevent the sandwich from getting wet from its filling, and it’s chewy, fluffiness and beautiful air pockets capture the perfect amount of freshness while maintaining its shape.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

persimmon and burrata focaccia sandwich

Quick homemade persimmon puree and sun-dried tomato pesto spread across focaccia bread paired with creamy burrata cheese and salty prosciutto.

Prep Time10 minutes mins

Cook Time4 minutes mins

Total Time14 minutes mins

Servings: 4

Author: the communal feast

Ingredients

• 1 loaf homemade or store bought focaccia
• 2 medium sized persimmons hachiya or fuyu, skin peeled
• 8 slices os prosciutto more for thicker sandwich
• 1 4 oz ball of fresh burrata cheese
• 1 TBS sun-dried tomatoes plus oil
• 1 clove garlic
• salt and pepper

Instructions

• In a food processor or blender, combine roughly chopped persimmons, sun-dried tomatoes, 1 tsp of the oil, salt and pepper and garlic. Blend into a smooth consistency and no chunks are visible. About 2 minutes.
• Cut the focaccia lengthwise and warm both halves in the oven at 350 for about 4 minutes until warmed through. It should be slightly toasted but still soft.
• Spread the pesto on the bottom half covering entirely. With your hands break apart the burrata ball over top and spread. Careful as it will ooze out once opened. Finish with a layer of prosciutto. Cut into quarters and serve immediately.