Buffalo Mozzarella With Balsamic Glazed Plums, Pine Nuts, And Mint
Buffalo Mozzarella With Balsamic Glazed Plums, Pine Nuts, And Mint
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.
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Servings
4
servings
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.