Your basic cheese tray but the persimmons add a nice twist; I paired with fontina and gouda - 8 oz is not enough, I'd get a larger wedge.
Instant Italian Cheese Tray
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
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- Warm Fennel-Olive Sauté
- 1 (8-oz.) wedge fontina cheese
- 2 Fuyu persimmons, sliced
- 1/4 pound thinly sliced prosciutto
- Sliced ciabatta bread
- 1. Arrange all ingredients on a large serving platter or cutting board.
- Party Tip: Fuyu persimmons, which are a beautiful red-orange fruit, are available in October through February. Shaped like a tomato, they have a super-sweet melon-like flavor. Fuyus should be eaten while still firm and crisp versus the Hachiya, another type that should be enjoyed when the fruit is very soft.
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