I was lucky to spend the holidays in Santa Barbara this year. On one of my many trips to the Santa Barbara Farmers Market, I picked up a few Fuyu persimmons, a delicious fruit many overlook. They make for a perfect ingredient for a quick and easy appetizer or small plate. Check out Food & Wine’s version of this recipe for Prosciutto Wrapped Persimmons. Take it one step further by tucking a bit of goat cheese inside the prosciutto.