Make Ahead

Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

June 14, 2010
1 Ratings
  • Serves 4 to 6
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! - Brita —Brita

Test Kitchen Notes

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&M —The Editors

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Rebecca Cherry
    Rebecca Cherry
  • Laura L Soohen
    Laura L Soohen
  • Amy White Stout
    Amy White Stout
  • QueenSashy
  • Jocelyn Grayson
    Jocelyn Grayson

40 Reviews

Rebecca C. July 13, 2015
That's a tasty app! Despite my disaster of neglectfully overcooking the fruit in the syrup to the point where all that remained was its skins. Thankfully, still usuable, just sweeter and thicker. I set mozzarella balls (ciliegine) on a bed of baby arugula, then, drizzled and layered from there. Yum! No crostini, necessary. Thanks Brita for a great gluten free serving alternative of a classic flavor combination.
koc July 8, 2015
Absolutely delicious! Easy and quick to prepare, beautiful presentation AND delicious!!! Used nectarines and chopped pecans simply because that's what I had on hand. Substituted basil because some family members don't like mint. Looking forward to making this often! Thanks Brita.
Laura L. November 13, 2014
any chance you could substitute plums with an in season winter fruit like pears by chance?? or any other suggestions? thanks! looks delicious!
Brita November 13, 2014
Yes I think pears would be the perfect choice and much easier to find year round! go for a firmer pear like bosc or comice. good luck!
Robert J. September 16, 2015
I used figs, delicious as well.
fran April 4, 2014
I am not a mint person. Can you suggwst something else. Cilantro? Or too strong?
Brita April 13, 2014
I would say basil would be the perfect substitute! Hope you enjoy
Amy W. August 30, 2013
Could the plums be made ahead of time? I am hosting a party and looking for dishes that require minimal cooking the day of.

QueenSashy January 7, 2013
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.
Jenniferino October 21, 2012
Delicious, beautifully presented, easy salad. I substituted mozzarella for burrata and tasted fantastic. Thanks for the wonderful recipe!
Jocelyn G. September 4, 2010
Made this for a dinner party last night. It was absolutely delicious. Will definitely make it again. Thanks!
grazi August 18, 2010
This made my mouth water!
Brita July 5, 2010
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!
ChefJune July 5, 2010
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!
ChefJune July 4, 2010
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.
Bevi July 3, 2010
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!
TasteFood July 1, 2010
Congratulations! Love this recipe.
Brita June 30, 2010
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. :)
lastnightsdinner June 30, 2010
Congratulations, Brita! It's a lovely dish and I can't wait to try it!
TheWimpyVegetarian June 30, 2010
Congrats on your win! Loved this recipe and will be making it again soon!
aargersi June 30, 2010
Congratulations! Another one to add to the long "to make" list!!!!
Lizthechef June 30, 2010
Congratulations on a terrific recipe, plus you get the funniest video for your memory book ;)
Rivka June 30, 2010
Hooray! Love this recipe -- making it tonight for dinner, actually. Congrats, Brita!