Ingredients:
2 Kaki Persimmons
4-5 Tbsp Cottage Cheese
1 Tbsp Village Batch Olive Oil
2 tsp Black Pepper
Fennel Fronds (as garnish, optional)
Directions:
- Slice tops off of the persimmons; cut into 0.5″ slices
- Tear Prosciutto and place around plate
- Drizzle olive oil on top
- Garnish and season as desired
- Tip: to spice it up, garnish with crushed red pepper flakes or chili oil