Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

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.
  • 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
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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.
Nutritional Info: 
Per Serving: Serving size: , 170 calories (70 from fat), 7g total fat, 3g saturated fat, 10mg cholesterol, 310mg sodium, 22g carbohydrates, (4 g dietary fiber, .16g sugar), 5g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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