Looking for a quick antipasto platter that uses a selection of fall flavors from cross-cultures? I am your woman today.  I’m serving up a bit of prosciutto direct from Parma, Italy.  What’s always nice with prosciutto? Many say melon, but it’s November for god sakes- no hostess worth her mostest would dare bust out a Chilean-grown locavore-ignorant cantaloupe this time of year! No, has to be something seasonal, complementary, well-paired but not well-played out.  Since I am also big on alliteration, I opted to pair my prosciutto with persimmon- take that my lovely Italian traditionalist amici!  Plus, the fuyu persimmons look so good right now they make me straight-woozy in the knees inamorata, so there you have it. 

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