Roasted Persimmon-Burrata Focaccia

Ingredients

• 1 precooked 9-inch focaccia flatbread
• 1 Fuyu persimmon , peeled and sliced into 1/4-inch rounds
• 4 teaspoons olive oil , divided
• 0.5 teaspoons salt
• 2 sprigs fresh rosemary , leaves stripped
• 0.5 cups burrata cheese

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. 2

   Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices.

3. 3

   Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more.

4. 4

   Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet.

5. 5

   Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top.

6. 6

   Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.