Nectarine, Fried Mozzarella & Basil Stacks with Balsamic Glaze
Ingredients
- 4 large nectarines sliced into rounds
- 12 leaves large basil
- 350 g large fresh mozzarella balls sliced into 8 thick round slices
- 1 cup panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese grated
- 2 eggs beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- Balsamic Glaze
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar
Instructions
- Add vinegar and brown sugar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.
- In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
- Heat a large fry pan over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still firm. Set aside and keep the nectarines warm.
- Add the remaining olive oil to the pan and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, around 1 minute on each side. Drain on paper towel.
- To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
Notes
To cut Nectarine Rounds - Start at one end of the fruit and slice until you run into the stone. It should be about 2 thick slices in. Then cute another slice into top of the nectarine until you hit the stone. Now carefully use your knife and cut all the way around, so now you should have 1 nectarine slice that is only attached only at the stone. The take a small pairing knife and very carefully cut around the stone to release the slice. You should now have 1 slice with a hole in the middle - use this in the middle of stack.
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