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.
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