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.