Burrata on Persimmon Carpaccio, Citrus Vinaigrette & Savory Hazelnut Granola 🍂
Introduction
This elegant autumn starter pairs creamy Burrata with delicate slices of sweet Persimmon in a light carpaccio style. Bright citrus notes and a crunchy homemade hazelnut granola bring balance to the dish, creating a beautiful combination of creamy, sweet, tangy, and crisp textures. It’s a simple yet refined plate perfect for entertaining or enjoying seasonal ingredients.
Origin and Cultural Inspiration
Carpaccio-style dishes originated in Venice, Italy, traditionally made with thinly sliced raw beef. Over time, chefs adapted the concept to fruits and vegetables. This modern variation highlights the Italian love for fresh dairy like burrata while embracing autumn fruits and nutty textures, giving it a contemporary Mediterranean feel.
Ingredients (Serves 2)
Main
1 creamy burrata (about 250 g)
1 ripe but firm persimmon (Persimon variety preferred)
Citrus Vinaigrette
Juice of 1/2 orange
Zest of 1/2 lime
1 tablespoon olive oil
Pinch of salt
Pinch of black pepper
Savory Hazelnut Granola
30 g rolled oats
20 g chopped hazelnuts
10 g pumpkin seeds
1 tablespoon maple syrup
1 tablespoon olive oil
Pinch of flaky sea salt
Optional Additions
Fresh arugula for a peppery contrast
A drizzle of honey for extra sweetness
Cracked pink peppercorns for subtle spice
Fresh thyme leaves for an aromatic touch
Instructions
- Prepare the Savory Granola
Preheat the oven to 180°C (350°F).
In a bowl, mix oats, chopped hazelnuts, pumpkin seeds, maple syrup, olive oil, and a pinch of sea salt.
Spread the mixture on a small baking tray lined with parchment paper.
Bake for 8–10 minutes, stirring once halfway, until golden and fragrant.
Let cool completely so it becomes crisp. - Slice the Persimmon
Wash and dry the persimmon.
Using a sharp knife or mandoline, slice it into very thin rounds.
Arrange the slices on a serving plate in a carpaccio-style circle. - Make the Citrus Vinaigrette
In a small bowl, whisk together:
Orange juice
Lime zest
Olive oil
Salt and pepper - Assemble the Dish
Place the burrata gently in the center of the persimmon slices.
Drizzle the citrus vinaigrette over the fruit and around the cheese.
Sprinkle the crunchy hazelnut granola on top and around the plate.
Description
This dish offers a luxurious contrast of textures: silky burrata, juicy persimmon slices, bright citrus dressing, and crunchy nutty granola. The sweetness of the fruit pairs beautifully with the creamy cheese, while the granola adds a savory, toasted depth.
Nutritional Information (Approximate per serving)
Calories: ~420 kcal
Protein: 14 g
Fat: 26 g
Carbohydrates: 30 g
Fiber: 4 g
Tips for Success
Choose firm persimmons so the slices hold their shape.
Allow burrata to sit at room temperature for 10 minutes before serving for the creamiest texture.
Bake the granola until just golden to avoid bitterness.
Serving Suggestions
Serve this dish as:
A sophisticated autumn appetizer
A light brunch plate
A fresh starter before pasta or roasted vegetables
Conclusion
Burrata on persimmon carpaccio with citrus vinaigrette and savory hazelnut granola is a stunning seasonal dish that feels both gourmet and effortless. Its balance of sweetness, creaminess, brightness, and crunch makes every bite memorable.