Grill

Each autumn I struggle with what exactly to do with all of those persimmons that inevitably come in my produce box. You see, I don’t really love them–not the crisp fuyu, nor the more tender, heart-shaped hachiya. I’ve made them into cookies, dried them, and tossed them raw into salads. Every time I try them I’m really underwhelmed, to put it politely. They don’t make me gag or anything. I’m just not that into them. <br />So here they are again, the lovely (but flavorless) persimmons sitting in my fruit bowl. And it’s lunch time. And I’m hungry. I dig through the cheese drawer and come upon some goat cheddar and sliced prosciutto. A lightbulb goes on…the one that says, everything is better with bacon. I get 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 was born. <br />In all honesty, I would have preferred sliced apples in my sandwich, but the persimmons weren’t half bad…just enough sweet to offset the tangy goat cheese and the salty prosciutto. Will I make it again? Most certainly. For now, it’s about the best thing that has happened to any persimmon that’s come into my kitchen.

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