Bresaola-Wrapped Persimmons with Arugula
- Preparing Time: -
- Total Time: -
- Served Person: Makes 24 appetizers
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- Carbohydrate 1 g(0%)
- Cholesterol 7 mg(2%)
- Fat 0 g(0%)
- Fiber 0 g(0%)
- Protein 3 g(6%)
- Saturated Fat 0 g(0%)
- Sodium 264 mg(11%)
- Calories 18
Preparation Toss first 4 ingredients in medium bowl. Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
Preparation Toss first 4 ingredients in medium bowl. Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.
