Roasted Persimmon-Burrata Focaccia

Focaccia flatbread is topped afterward roasted persimmon slices, burrata cheese, and rosemary for a sweet and appetizing lunch or appetizer.

The ingredient of Roasted Persimmon-Burrata Focaccia

1. 1 precooked 9-inch focaccia flatbread
2. 1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds
3. 4 teaspoons olive oil, at odds on bad terms
4. u00bd teaspoon salt
5. 2 sprigs blithe rosemary, leaves stripped
6. u00bd cup burrata cheese

The instruction how to make Roasted Persimmon-Burrata Focaccia

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet gone parchment paper.
2. Lay persimmon slices onto the prepared baking sheet. Drizzle subsequently 2 teaspoons olive oil and sprinkle salt going on for top. Sprinkle 1/2 the rosemary leaves greater than the persimmon slices.
3. Roast in the preheated oven for 20 minutes. slant persimmon slices on top of higher than and roast 10 minutes more.
4. cut off surgically remove baking sheet from the oven and deposit temperature to 200 degrees C. Place focaccia around a baking sheet.
5. Bake focaccia in the hot oven until warmed through, just about 5 minutes. sever from oven and summit zenith focaccia subsequently roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the order of the focaccia, avoiding the persimmon slices. Reserve practically 1 tablespoon rosemary leaves and sprinkle the ablaze re top.
6. Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, just about 5 minutes. culmination taking into consideration reserved blithe rosemary leaves and drizzle remaining 2 teaspoons olive oil approaching top. Slice and further hot.

Nutritions of Roasted Persimmon-Burrata Focaccia

calories: 897.2 calories
carbohydrateContent: 117.9 g
cholesterolContent: 45.1 mg
fatContent: 31.1 g
fiberContent: 6.4 g
proteinContent: 29.1 g
saturatedFatContent: 12.3 g
servingSize:
sodiumContent: 2066.7 mg
sugarContent: 1.9 g
transFatContent:
unsaturatedFatContent: