Yogurt with Roasted Dates, Persimmon and Pistachio Butter
8 Medjool dates, pitted
2 ripe persimmon, thinly sliced
2 tablespoons olive oil
Generous pinch flaked sea salt
2 cups plain full fat yogurt
1/4 cup pistachio nuts, roasted
Heat oven to 4oo. Arrange dates and persimmon slices on a parchment lined baking sheet. Drizzle with one tablespoon olive oil and sprinkle with a a bit of salt. Roast until fruit starts to caramelize, about 12 minutes. Remove from oven. Slice dates into small pieces.
Divide yogurt between pretty bowls. Top with roasted fruit, a spoonful of pistachio cream and a few pistachio nuts. Drizzle with olive oil and a sprinkling of salt before serving. Eat for breakfast lunch or dinner.
