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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. Photo by Sarah Shatz, courtesy of food52.com. To learn how to make this recipe, watch the video on Food52.
Special Diets:
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.

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.
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  • 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