Persimmon Grilled Cheese with Brie & Prosciutto

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Persimmon Grilled Cheese with Brie and Prosciutto

These delicious persimmon grilled cheese sandwiches are filled with rich brie, salty prosciutto and sharp grainy mustard. Together, they accentuate the subtle sweetness of crisp fuyu persimmons which come into season in fall.

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Recipe, description, metadata and images updated 10/06/21.

Fuyu Persimmon

Each autumn I struggle with what exactly to do with all of those persimmons that inevitably come in my produce box. You see, I don’t really love them–not the crisp fuyu, nor the more tender, heart-shaped hachiya. I’ve made them into cookies, dried them, and tossed them raw into salads. When I’ve tried them I’m underwhelmed, to put it politely. I’m just not that into them.

So here they are again, the lovely (but flavorless) persimmons sitting in my fruit bowl. And it’s lunch time. And I’m hungry. I dig through the cheese drawer and come upon some goat cheddar and sliced prosciutto. A lightbulb goes on…the one that says, everything is better with bacon. I get 2 slices of gluten-free bread, smear them with a liberal amount of grainy mustard (also gluten-free, of course), some slices of goat brie, crisped prosciutto and, yes, persimmon. That’s how the persimmon and prosciutto grilled cheese was born.

Persimmon Grilled Cheese with Brie and Prosciutto
Persimmon Grilled Cheese with Brie and Prosciutto

In all honesty, I would have preferred sliced apples in my sandwich, but the persimmons were a surprisingly delicious substitute…just enough sweet to offset the creamy brie and the salty prosciutto. Will I make it again? Most certainly. For now, it’s about the best thing that’s happened to any persimmon that’s come into my kitchen.

So tell me, do you like persimmons? And more importantly, what do you do with them?

Persimmon Grilled Cheese with Brie and Prosciutto

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Persimmon Grilled Cheese with Brie and Prosciutto

Persimmon Grilled Cheese with Prosciutto

Alison Needham
Obviously you know how to make a grilled cheese sandwich, right? I like to make several thin layers of fillings and cheese, but do what ever floats your boat. Don’t like (or can’t find) goat brie? No problem–use your favorite cheese and relax. This is comfort food, gourmet style. And really, anything goes.
4 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch
Cuisine American
Servings 2 sandwiches
Calories 491 kcal


  • Heavy Skillet


  • Heat a skillet over a medium flame. Add the prosciutto slices and cook until just crisp on both sides. It will only take a couple of minutes. Wash the pan and return it to the stove. Heat it over medium-low heat.
  • Spread the mustard on one side of all the bread. To two slices of bread add a layer of cheese, then the persimmons, another layer of cheese, then the prosciutto, and finally a third layer of cheese. Top with the remaining bread.
  • Brush the tops and bottoms of the sandwiches with melted butter or olive oil and place in the preheated pan. Cook slowly, turning frequently, until the sandwiches are a deep golden brown and the cheese is melted (note: goat cheddar doesn’t melt as much as goat brie or regular cheddar).
  • Slice each sandwich in half and serve immediately.


Serving: 1sandwichCalories: 491kcalCarbohydrates: 31gProtein: 19gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 85mgSodium: 809mgPotassium: 451mgFiber: 1gSugar: 1gVitamin A: 362IUVitamin C: 56mgCalcium: 138mgIron: 3mg
Keyword Persimmon Grilled Cheese
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  1. Rick Needham says:

    Looks awesome and I am the recipient of some donated fuyus that have been sitting in my fruit basket for a week or so. Will definitely give this a try.

  2. I’m with you – they are an acquired taste. I like what you did though,
    I can see that working. A farmstand owner at our local farmer’s market told me to freeze ones that were under-ripe a.k.a. too firm,and after a spell in the freezer and defrosting they did develop a little more flavor. They certainly are tricky little characters though. Let’s keep working with them – they’re not going away!!

    1. Hey Martine! That’s a great tip…I’ll try it with the ones that are still in my fruit bowl! 🙂

  3. Can I ask you what kind of camera you use? Do you also have a professional set up with light and little box? Thanks girl 🙂

  4. 4 stars
    I just improvised a little one slice of bread sandwich with everything but replaced the cheese with Monterrey Jack, due to the lack of any other cheese. It was delicious!

  5. What kind of GF bread do you recommend?

    1. Hi Lia – The bread pictured here is from Canyon Bakehouse. The slices are nice and large and great for sandwiches 🙂

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