Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts, and Mint

Staff Writer
Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts, and Mint
Food52

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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4
Servings
260
Calories Per Serving
Deliver Ingredients

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.

Mozzarella Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Mozzarella Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Nutritional Facts

Total Fat
12g
19%
Sugar
21g
N/A
Saturated Fat
4g
21%
Cholesterol
22mg
7%
Protein
8g
17%
Carbs
26g
9%
Vitamin A
69µg
8%
Vitamin B12
0.6µg
10.6%
Vitamin C
7mg
12%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
5%
Vitamin K
10µg
13%
Calcium
184mg
18%
Fiber
2g
7%
Folate (food)
12µg
N/A
Folate equivalent (total)
12µg
3%
Iron
2mg
9%
Magnesium
47mg
12%
Monounsaturated
4g
N/A
Niacin (B3)
0.7mg
3.7%
Phosphorus
180mg
26%
Polyunsaturated
3g
N/A
Potassium
309mg
9%
Riboflavin (B2)
0.1mg
7.4%
Sodium
471mg
20%
Zinc
2mg
10%

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