Food52 Grand Prize Winning Recipe


Thanks for your help choosing the grand prize winning recipe in our food52 summer recipe contest. The votes are in, and we're pleased to announce that the winning recipe is:

Fresh Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint opens in a new tab

Congratulations to Brita, the creator of this recipe and the winner of a $1000 Whole Foods Market gift card!

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 Photo by Sarah Shatz, courtesy of 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

Recipe courtesy of the cooks at Photo by Sarah Shatz, courtesy of

Check out the eight finalist recipes opens in a new tab from our summer partnership with Food52.

It's been a delicious summer, hasn't it?

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