- 24 prosciutto slices
- 2 persimmons, halved, each half sliced crosswise
- Extra-virgin olive oil
- Divide prosciutto slices among 8 plates. Arrange persimmon slices decoratively atop prosciutto. (Can be prepared 4 hours ahead. Cover with plastic wrap and chill.) Drizzle with olive oil, sprinkle with freshly ground pepper, and serve.