Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

By • June 14, 2010 • 35 Comments


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Author Notes: 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. Make sure the plums are ripe but firm enough to hold their shape when heated. You can substitute peaches or fresh figs if you don't like the tartness of plums. But I find that it lends a crisp balance to the dish. I have also been known to pile it on top of crostini and serve as a bruschetta. Yum! - BritaBrita

Food52 Review: Brita has a way with flavors -- she understands that the sweet-tartness of plums will cut the cloyingness of balsamic and that both together are just what a rich ball of buffalo mozzarella needs. This is mostly an assembly dish -- is there any better kind of dish for summer cooking? -- once the balsamic is reduced and the plums glazed, all you do is layer the mozzarella with the fruit, syrup, pine nuts and a few flickers of mint. Want to start your next dinner party off with a bang? Now you know how. - A&MA&M

Serves 4 to 6

  • 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
  1. 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.
  2. Add plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.
  3. 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.

Tags: dinner party, quick, sweet and savory, tangy

Comments (35) Questions (1)

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16 days ago fran

I am not a mint person. Can you suggwst something else. Cilantro? Or too strong?

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8 days ago Brita

I would say basil would be the perfect substitute! Hope you enjoy

Stringio

8 months ago Amy White Stout

Could the plums be made ahead of time? I am hosting a party and looking for dishes that require minimal cooking the day of.

Thanks!

Moi_1

over 1 year ago QueenSashy

I have been meaning to leave a comment for a long time and keep being sidetracked… This is a dish that helped me discover Food52, I saw a picture of it on Pinterest, or was it Facebook, and thought OMG, what a beautiful dish. I made it so many times this summer and fall and cannot wait for the summer to make it over and over again.

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over 1 year ago Jenniferino

Delicious, beautifully presented, easy salad. I substituted mozzarella for burrata and tasted fantastic. Thanks for the wonderful recipe!

Jocelyn_2006

over 3 years ago jocelyng

Made this for a dinner party last night. It was absolutely delicious. Will definitely make it again. Thanks!

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over 3 years ago grazi

This made my mouth water!

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almost 4 years ago Brita

So glad that some people are making it! ChefJune, would love to see your pic somehow? sounds great! Nectarines are a fantastic sub! I've recently thought of adding some nice thin slices of prosciutto. Yum!

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

This is one of the best things I've eaten in a long time. Used regular fresh Mozzarella, and spearmint from my garden. I'm going to play with this even after plums are gone. Thinking nectarines would be a tasty sub. What do you think? Took a gorgeous picture that's on my Facebook page. Thanks, Brita!

Junechamp

almost 4 years ago ChefJune

June is a trusted source on General Cooking.

I hope this goes with Luciana's Porchetta! I found gorgeous sugar plums in the Greenmarket today, and immediately changed the supporting menu. Can hardly wait to glaze those babies with the Balsamic syrup.

Jampro

almost 4 years ago Bevi

I made this today for our semi-annual picnic. It was delicious and so easy to assemble. Because the plums I used were quite ripe, I skipped the cooking of the plums in the balsamic syrup, but let them sit in the syrup as it cooled.

Thanks Brita! The dish was a HUGE hit!

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almost 4 years ago TasteFood

Congratulations! Love this recipe.

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almost 4 years ago Brita

Yay! Thanks everyone! I'm so flattered to win with such a simple and easy to prepare recipe. Especially up against the beautiful farro salad. Im so thrilled! I plan to use my winnings for future contests. :)

Lnd_jen

almost 4 years ago lastnightsdinner

Congratulations, Brita! It's a lovely dish and I can't wait to try it!

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almost 4 years ago TheWimpyVegetarian

Congrats on your win! Loved this recipe and will be making it again soon!

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almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Congratulations! Another one to add to the long "to make" list!!!!

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almost 4 years ago Lizthechef

Congratulations on a terrific recipe, plus you get the funniest video for your memory book ;)

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almost 4 years ago Rivka

Hooray! Love this recipe -- making it tonight for dinner, actually. Congrats, Brita!

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almost 4 years ago witloof

i made this today with crappy plums and cheap balsamic vinegar, and it was really great! my dinner guest was highly impressed that i had gone to so much trouble, ha ha.

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almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Tried this over the weekend, using both plums and plouts . . . . used some of my strawberry balsamic vinegar, as that the only balsamic on hand in the required amount, but added a splash of lime juice, and it was delicious! A real crowd-pleaser, not to mention that it's so, so easy to make. Love it!!! ;o)

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almost 4 years ago Dominique Fry

Will try! Cheese + fruit = good combo