Buffalo Mozzarella With Balsamic Glazed Plums, Pine Nuts, And Mint

Name: Buffalo Mozzarella With Balsamic Glazed Plums, Pine Nuts, And Mint
Ingredients: 1 1/2 cup balsamic vinegar; 4 plums, pitted and quartered; 1 1 large ball buffalo or cow's milk fresh mozzarella, sliced into 1/4-inch-thick rounds; salt and pepper, to taste; 1/4 cup pine nuts; 1/2 cup chopped mint; 1 splash of olive oil

Emily Jacobs|Sept. 5, 2013 10:23 am EST

4 (2 ratings)

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Balsamic vinegar is good friends with buffalo mozzarella. The tanginess of the vinegar is a nice complement to the subtlety of the cheese. Because this recipe is a little bit sweet and a little bit savory it can be served as a appetizer or dessert. Click here to see In Season: Plums

Servings

4

Ingredients

1 1/2 cup balsamic vinegar
4 plums, pitted and quartered
1 1 large ball buffalo or cow's milk fresh mozzarella, sliced into 1/4-inch-thick rounds
salt and pepper, to taste
1/4 cup pine nuts
1/2 cup chopped mint
1 splash of olive oil

Directions

Put vinegar in a medium saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly 3/4 in volume and thickened to a syrup. About 15 minutes.
Add plums to syrup, turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.
Meanwhile, assemble mozzarella slices on platter, allowing to overlap slightly and season with salt and pepper to taste. With a fork, remove plums from syrup and place atop cheese, then top with the remaining syrup, pine nuts, and mint. Drizzle with olive oil and serve.