Buffalo Mozzarella with Balsamic Glazed Plums, Pine Nuts and Mint

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. 

Serves 4 to 6

• 1large ball buffalo mozzarella, sliced into 1/4-inch thick rounds
• 4ripe plums, pitted and quartered
• 1 1/2cups balsamic vinegar
• 1/2cup fresh mint, chopped
• 1/4cup pine nuts, toasted
• 1splash 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.

https://food52.com/recipes/5101-buffalo-mozzarella-with-balsamic-glazed-plums-pine-nuts-and-mint