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Saturday, June 16, 2012

Buffalo Mozzarella With Balsamic Glazed Plums and Pine Nuts

Nice New Nibbles
Yesterday I was served some boring bruschetta again for the 200th time. Yes, I love mozzarella and basil and tomato, but there are other more wonderful things you can do with mozzarella — especially if you bother to buy the good stuff, the buffalo kind. Here is a great option from Food 52. It opens up all kinds of possibilities.

1 large ball buffalo 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

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 with some baguette slices.