by Brita
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my 6 recipes »
A&M's Testing Notes:
Expand CollapseBrita's Notes:
Expand1 large ball buffalo mozzarella, sliced into 1/4-inch thick rounds Ask a question about this ingredient
4 ripe plums, pitted and quartered Ask a question about this ingredient
1 1/2 cup balsamic vinegar Ask a question about this ingredient
1/2 cup fresh mint, chopped Ask a question about this ingredient
1/4 cup pine nuts, toasted Ask a question about this ingredient
1 splash olive oil Ask a question about this ingredient
Salt and pepper, to taste Ask a question about this ingredient
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.
Ask a question about this stepAdd plums to syrup turning gently to coat and continue to cook for another 4-7 minutes more. Turn off heat and let cool.
Ask a question about this stepMeanwhile 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.
Ask a question about this stepSo 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!
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!
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.
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!
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. :)
Congratulations, Brita! It's a lovely dish and I can't wait to try it!
Congrats on your win! Loved this recipe and will be making it again soon!
Congratulations! Another one to add to the long "to make" list!!!!
Congratulations on a terrific recipe, plus you get the funniest video for your memory book ;)
Hooray! Love this recipe -- making it tonight for dinner, actually. Congrats, Brita!
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.
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)
Will try! Cheese + fruit = good combo
Made this tonight - it was really great!
I love mozarella and fruit! Lovely and creative salad!
This recipe has such an interesting and unique combination of flavors!
Now my question is, I have some vacuum packed curds to make mozzarella with and am wondering if anybody reading this has done it before?
Thanks!
This sounds so good! Where are you located? I haven't seen any plums yet around New York, much less ripe ones!
Well, I must admit that I didn't hit the farmers market for this one. All ingredients were bought at Whole Foods, I thought it apropos! But I think plums are in season around this time or at least the summer months, no?
I didn't see any plums at Whole Foods yesterday, but then, I wasn't looking for them. I shall be looking next time, as I would love to make this salad. And soon! ;)
I can't wait to try this at my next get together I think it will be a winner! Pignoli nuts, I love to toast them a bit in a pan to bring out their flavor just a bit. Congratulations Brita, this is a great site to be a finalist at!
I am really intrigued by this, and I've bookmarked it to try when plums are in season here - congrats!
Congratulations, Brita. this looks wonderful. I love the plums, too.
I agree with you about the pairing of mozzarella and a good quality balsamic. Plums would be a lovely complement, and the mint and pine nuts are a brilliant twist. Nice recipe!
Very interesting combination.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
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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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Made this for a dinner party last night. It was absolutely delicious. Will definitely make it again. Thanks!