serves
2
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 3 fresh persimmons
- extra virgin olive oil
- 100 g stale bread, roughly torn
- 1 tbsp chopped walnuts
- ¼ cup Kalamata olives, dried or semi-dried
- 1 tbsp sherry vinegar
- 1 bunch sage, leaves picked
- 1 lemon
- 100 g buffalo mozzarella, torn into pieces
- edible flowers to decorate, optional
Instructions
Slice the persimmons into rounds, discarding the ends. Arrange persimmon on a plate, reserving some slices for a second layer.
Heat a few tablespoons of olive oil in a pan and add stale bread, walnuts and a pinch of salt. Toast the ingredients, adding more oil if needed.
Meanwhile, use a mortar and pestle to grind the dried olives. Add 1 tbsp olive oil to the olives with the sherry vinegar and continue to combine. Add sage leaves to the pan with the bread. Peel a few slices of lemon zest, being careful to avoid the pith. Finely slice the zest and scatter over the persimmons along with some of the mozzarella.
Once toasted, add most of the bread to the mortar and pestle and grind into the paste. Reserve the sage leaves and walnuts. Add about 1 tablespoon of lemon juice to the paste.
Spoon some of the olive and bread dressing over the sliced persimmons and buffalo mozzarella. Add a few more slices of persimmons and top with more of the olive dressing, some of the sage leaves, the walnuts and the remaining mozzarella and season with a good amount of cracked pepper. Garnish with flowers, if using.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
