Persimmon Grilled Cheese w/ goat cheddar & prosciutto

Creator Notes

Each and every autumn I fight with what precisely to total with all of those persimmons that inevitably are out there in in my form field. You demand, I don’t in actuality cherish them–no longer the crisp fuyu, nor the extra tender, coronary heart-shaped hachiya. I’ve made them into cookies, dried them, and tossed them uncooked into salads. At any time once I are trying them I’m in actuality underwhelmed, to build it politely. They don’t originate me gag or something else. I’m correct kind no longer that into them.

So here they are yet again, the handsome (but flavorless) persimmons sitting in my fruit bowl. And it’s lunch time. And I’m hungry. I dig thru the cheese drawer and are out there in upon some goat cheddar and sliced prosciutto. A lightbulb goes on…the one which claims, all the pieces is extra healthy with bacon. I rating 2 slices of gluten-free bread, smear them with a liberal amount of grainy mustard (also gluten-free, of course), some slices of goat cheddar, crisped prosciutto and, yes, persimmon. That’s how the persimmon and prosciutto grilled cheese used to be born.

In all honesty, I’d have preferred sliced apples in my sandwich, but the persimmons weren’t half of imperfect…barely passable sweet to offset the tangy goat cheese and the salty prosciutto. Will I originate it yet again? Most completely. For now, it’s about the most fascinating thing that has came about to any persimmon that’s come into my kitchen. —A Girl Defloured

Ingredients

• 
  4
  

  slices of your current bread
  

• 
  2 tablespoons
  
  grainy mustard
  
• 
  1
  

  fuyu persimmon, peeled and sliced
  

• 
  6
  

  natty slices of goat cheddar cheese (or goat brie or unparalleled cheddar)
  

• 
  4
  

  slices of prosciutto
  

• melted butter or olive oil for brushing