Ingredients

• 2 ripe Fuyu persimmons
• Kosher salt and freshly ground pepper
• 8 thin slices prosciutto (about 2 1/2 ounces), cut in half crosswise
• 16 small fresh basil leaves
• 1 1/2 ounces aged provolone, cut into 16 small pieces
• Extra-virgin olive oil, for drizzling
• White balsamic vinegar, for drizzling

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Instructions

1. Trim the stem end of the persimmons, then slice each into 8 wedges. Season with salt and pepper.
2. Lay out a piece of prosciutto. Top with a persimmon wedge, basil leaf and piece of provolone; roll up. Repeat with the remaining ingredients. Arrange on a platter; drizzle with olive oil and vinegar and season with pepper.
3. Photograph by Ryan Liebe