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Ingredients

• ✓ focaccia flatbread
• persimmon
• olive oil
• salt
• rosemary
• 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.

By Buckwheat Queen