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.
Ingredients
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
Procedure
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.
Follow Mouth of Wonder on Instagram!
If you make something from the blog and don't share it on social media, did it really happen? #mouthofwonder
Saturday, June 16, 2012
Buffalo Mozzarella With Balsamic Glazed Plums and Pine Nuts
Labels:
balsamic vinegar
,
cheese
,
nibbles
,
plum