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Prosciutto~Wrapped Persimmon & Cream Cheese Stuffed Jalapeños

February 2, 2016 by Natalie

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One of my newest favorite finger foods… slightly spicy, slightly sweet, totally delicious.

Don’t like spice?  No biggie- use baby bell peppers instead! (I’ve used them for apps tons of times- they’re pretty to look at and easy on the taste buds too!  Check out my stuffed baby bells HERE for more ideas.)

Don’t like persimmon?  Or can’t find them this time of year?  No prob- use mango, fig, or peach instead!  I love easy solutions.

This could be done with bacon too, but I like prosciutto because it’s thin, easy to wrap, and you don’t need to worry about cooking it all the way through either.  Annnd I can munch on it while I cook too.  😉

Whatever you use, enjoy these puppies for any potluck or party you may have coming up.  I made this batch for a holiday party last month… but, I believe we have a pretty big game coming up this weekend too!  And if you’re like me, said game is really only interesting because it involves so many tasty little finger foods, snacks, and bevs.  ♥

asparagus prosciutto mozz stuffed chicken-1-3stuffed jalapeno peppers persimmon prosciutto cream cheese-1 stuffed jalapeno peppers persimmon prosciutto cream cheese-3stuffed jalapeno peppers persimmon prosciutto cream cheese-13

makes approx 30 peppers

INGREDIENTS

15 jalapeño peppers (if you don’t like heat, use baby bell peppers instead- colorful and sweet!)

4 oz sliced prosciutto

3-4 persimmons (not in season? use mango instead… or fig or peach!)

8 oz cream cheese

2 tbsp sour cream

1/4 tsp granulated garlic

salt and pepper, to taste

olive oil, as needed

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DIRECTIONS

Peel and slice persimmon

I find it easiest to use a spoon… skin comes right off!

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Slice fruit into long thin pieces

(If you find them a bit goopy, just give ’em a quick rinse)

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To make cream cheese filling…

Add the cream cheese, sour cream, garlic, and a sprinkle of salt and pepper

(Sour cream helps thin it out, so it’s easier to spread in the peppers- adjust amount as wanted)

asparagus prosciutto mozz stuffed chicken-1-2

Stir until blended and smooth

Taste and adjust seasonings as desired

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For jalapeño …

Slice each pepper in half

Remove all seeds and white parts- they hold all the heat!

(I often use a small spoon to scrape out the inside of each pepper half, rinsing it under water as I go to make it easy and clean… plus it saves your fingers from the spicy stuff!)

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Fill each pepper with the cream cheese filling… pack it well and smoothen the tops

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Tip: you can use your fingers or a wet paper towel to clean up the edges, if needed

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Lay a persimmon piece over each pepper…

try to make up the sizes- larger fruit on larger peppers, smaller on smaller 🙂

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These prosciutto slices were cut a tad on the thick side, but thick or thin, it doesn’t matter- all work

To make long even pieces, I use kitchen shears to cut the prosciutto into strips

One thin strip will prob cover two to three peppers

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Start on one end of the pepper, then wrap a little strip around it until it’s mostly covered…

some overlapping is okay, but in general, aim for one layer all the way around

Snip where needed, and use the rest for another pepper!

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Such cute little mummies, aren’t they?

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Keep wrapping until all peppers are mummied up!

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Bake for approx 12-15 minutes, until prosciutto begins to crisp up and peppers are soft

Prosciutto may split in a few areas… 

I promise you people won’t care, they’ll be way too busy grubbin

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Serve up warm or at room temp…

Devour and enjoy!

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Pin it for a future party or potluck!! ♥

Prosciutto-Wrapped Persimmon & Cream Cheese Stuffed Jalapeños

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Filed Under: Appetizers & Snacks, Fall & Winter, Finger Foods, Gluten Free, Latin Flavors, Potluck & Party Foods, Recipes + More

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