Food52 Grand Prize Winning Recipe

“Serves 4 to 6 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. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52. Ingredients 1 large ball buffalo or cow's milk fresh mozzarella, sliced into 1/4-inch thick rounds 4 ripe plums, pitted and quartered 1 1/2 cup balsamic vinegar 1/2 cup fresh mint, chopped 1/4 cup pine nuts, toasted 1 splash olive oil Salt and pepper, to taste Method 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 three-quarters 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. Nutrition Per serving (about 6oz/159g): 170 calories (70 from fat), 7g total fat, 3g saturated fat, 10mg cholesterol, 310mg sodium, 22g total carbohydrate (4g dietary fiber, 16g sugar), 5g protein”