Persimmon and Prosciutto Rosemary Crostinis

Make your crostini

Preheat oven to 400F. Heat 1/2 cup olive oil in a small frying pan over medium heat and once warm, drop in rosemary. Cook until sizzling stops - about 30 seconds - and remove rosemary from oil, setting aside.

Slice baguette into 1/2 inch rounds. Brush each slice with rosemary oil on both sides, sprinkle with salt, place on baking sheet and bake for 10 minutes until golden brown.

Prep your platter

Place stracciatiella in a small bowl. Slice and peel persimmon into 1/2 inch slices and place slices in another small bowl. Tear prosciutto slices in half and fold up and place on plate. Assemble baked crostini on the plate and add your bowls of cheese and persimmons. Garnish plate and cheese with your crisp rosemary and serve.