Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pickled Stone Fruit and Buffalo Mozzarella Naan Flatbread

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pickled Stone Fruit and Buffalo Mozzarella Naan Flatbread

Article excerpt

Nicole Olson says this dish can be a light vegetarian lunch, or even a savory summer dessert. The sugary pickling brine helps the peaches and plums to caramelize on the grill.

For pickled fruit

2 cups cider vinegar

cup sugar (fine)

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon whole black peppercorn

2 cloves garlic, crushed

2 sprigs thyme

1 sprig dill

1 cup water

2 peaches, pitted and cut into wedges

2 plums, pitted and cut into wedges

For flatbread

Naan bread

4 tablespoons creme fraiche

2 tablespoons shaved aged Gruyere cheese (or Swiss cheese)

4 teaspoons garlic paste

Baby arugula, for serving

2 pounds buffalo mozzarella cheese, cut into pieces

Sea salt and coarse black pepper

Balsamic glaze or vinegar

To make the pickled fruit, bring vinegar, sugar, spices, garlic, thyme, dill and water to a boil in a saucepan. …

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