It's our second Whole Foods Market-sponsored contest, and this time we're looking for creative, delicious uses for the creamy, salty goodness that is fresh mozzarella. Burrata, buffala, and even your own homemade version are all acceptable jumping-off points, in addition to the standard varieties.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
Read about it »
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Sweet plums, mint, balsamic, mozzarella, and pine nuts.
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You quarter the plums.
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Reducing the balsamic vinegar.
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It's beginning to look syrupy -- keep a close eye on it!
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The plums, ready for glazing.
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There's nothing like a hot bath in balsamic syrup.
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Mint, flirting with Sarah's camera.
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Pine nuts toasting in Amanda's handy skillet -- used mostly for this purpose as well as cooking eggs for one.
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Notice the slightly shaggy texture of the cheese -- you want this. It's not burrata -- it has texture!
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A break from our regularly scheduled programming to show you how Amanda's kids decorated her "house shoes" -- but do they say "Wo" or "Om"?
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Merrill reads Brita's instructions.
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Arranging the salad.
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Plums and mozzarella, making friends.
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Finishing the plate in our "bedroom studio."
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