Olio Nuovo Bruschetta with Persimmons and Prosciutto

This recipe celebrates the first oil from the mill, which is best used as drizzling oil. Although bitter and pungent, it is tamed when paired with food.

2 Fuyu persimmons

4 slices rustic bread, about 1/2- to 3/4-inch thick, lightly grilled or toasted

4 slices of prosciutto

2 to 4 Tbsp extra-virgin olio nuovo, to taste

Fleur de sel and freshly ground pepper

Using a mandoline, cut the persimmons crosswise into disks, about 1/16-inch thick. Discard any seeds.

Arrange the bread, persimmon and prosciutto on plates for guests to assemble their own bruschetta. Drizzle the olive oil over all. Sprinkle with fleur de sel and a few grindings of pepper and serve.