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

Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts, and Mint
Staff Writer
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
183
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.

Nutritional Facts

Total Fat
10g
14%
Sugar
12g
13%
Saturated Fat
1g
4%
Cholesterol
12mg
4%
Carbohydrate, by difference
15g
12%
Protein
7g
15%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
24mg
2%
Choline, total
7mg
2%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
131mg
19%
Selenium, Se
5µg
9%
Sodium, Na
332mg
22%
Water
75g
3%
Zinc, Zn
2mg
25%

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.