The Holiday season will shortly be upon us and that, of course, means plenty of eating, drinking and merrymaking.
My favourite part of all that is enjoying a wide variety of Hors d’oeuvres and appetizers. I enjoy tasting bursts of flavour packaged in an elegant small bite.
Today I’m sharing with you a recipe featuring persimmons, a deliciously sweet fruit available only between September through December. It is marinated for a hint of acid and paired with creamy goat cheese, salty but delicate prosciotto and a hint of fresh basil, all coming together on delicious Nairn’s Oat Crackers.
Nairn’s Oat Crackers and Cookies are available in Canada in a variety of delicious flavours that are all made from wheat free recipes with whole grain oats. Not only are they high in fibre, but they also contain zero trans or hydrogenated fats, and absolutely no GM ingredients, artificial colours, flavourings or preservatives. There is also a new gluten-free variety available.
The Nairn’s Oat Crackers have a lovely toasted oat flavour that is equally good as is for as a vehicle for toppings. They really are a perfect canvas for other flavours. Their unique crunch and flavour make these so satisfying. A perfect contrast to the other ingredients in this appetizer recipe.
Marinated Persimmon with Prosciutto and Goat Cheese Topped Oatcakes
2 ripe Fuyu Persimmons
3 tbsp basil-infused extra virgin olive oil
2 tsp red wine vinegar
300 g Goat Cheese
125 g Prosciutto
20 Basil Leaves
1 Package Nairn’s Rough oat cackers
Cut the Persimmons into wedges and place them into a bowl.
Combine the oil and vinegar in a small bowl and pour over persimmons.
Allow to marinate 30 minutes at room temperature.
Slice the goat cheese into 20 slices and place one on each oatcake.
Slice the prosciutto lengthwise and fold each like an accordion. Place on top of goat cheese.
Place a basil leaf on top of the prosciutto and finally one piece of persimmon on each oatcake.
- 2 ripe Fuyu Persimmons
- 3 tbsp basil-infused extra virgin olive oil
- 2 tsp red wine vinegar
- 300 g Goat Cheese
- 125 g Prosciutto
- 20 Basil Leaves
- 1 Package Nairn's Rough oatcakes
- Cut the Persimmons into wedges and place them into a bowl.
- Combine the oil and vinegar in a small bowl and pour over persimmons.
- Allow to marinate 30 minutes at room temperature.
- Slice the goat cheese into 20 slices and place one on each oatcake.
- Slice the prosciutto lengthwise and fold each like an accordion. Place on top of goat cheese.
- Place a basil leaf on top of the prosciutto and finally one piece of persimmon on each oatcake.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
CONNECT WITH NAIRN’S:
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Nairn’s Oat Crackers and Cookies are available at major grocery stores across Canada, including Loblaws, London Drugs, Sobeys, Metro, Foodland, Longo’s, Highland Farms, Whole Foods Market, Overwaitea, and independent health food stores.
One Canadian Frugal Mom Eh reader will win a Nairn’s Prize Pack. Prize Pack will include samples of eachn Nairn’s product and a Pippa bag (see above). Total ARV is $70. Giveaway ends on November 27th at 11:59 pm EST. See giveaway tools form for entry and T&C.
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!