This antipasto is a proper place to lavish the best artisan-made, aged balsamic, but, lacking that, combine good quality commercial balsamic with the oil to make a rich vinaigrette instead. I sometimes add a few pecans to this dish.
1. Using the tip of a paring knife, carve out the stem end of the persimmons. Carve out a sliver of meat and skin and taste. If you like the texture of the skin, leave as is; if not, peel the fruit whole.
2. Cut the persimmon into very thin wedges, prying out seeds if there are any, with a sharp knife or with a mandoline.
3. Arrange the prosciutto and persimmons, somewhat overlapping, on plates or a platter.
4. Drizzle with the olive oil, and then finish with the balsamic vinegar.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.