Buffalo Mozzarella With Balsamic Glazed Plums, Pine Nuts And Mint
- 1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds
- 4 ripe plums, pitted and quartered
- 1 1/2 cups balsamic vinegar
- 1/2 cup fresh mint, chopped
- 1/4 cup pine nuts, toasted
- 1 splash olive oil
- Salt and pepper, to taste
- 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.
buffalo mozzarella, balsamic vinegar, fresh mint, pine nuts, olive oil, salt
Taken from food52.com/recipes/5101-buffalo-mozzarella-with-balsamic-glazed-plums-pine-nuts-and-mint (may not work)