Pickled Stone Fruit and Mozzarella Naan
From Nicole Olson of Two Acre Farms
A light vegetarian lunch, or even a savory summer dessert, the sugary pickling brine in this recipe helps the peaches and plums caramelize on the grill.
For the pickled fruit:
- 2 cups cider vinegar
- 1/4 cup sugar (fine)
- 1 tsp. Coriander seeds
- 1 tsp. Mustard seeds
- 1 tsp. Whole black Peppercorn
- 2 cloves garlic; crushed
- 2 sprigs thyme
- 1 sprig dill
- 2 peaches, pitted & cut into wedges
- 2 plums, pitted & cut into wedges
- Garlic confit
- 6 Tbsp. Creme Fraiche
- 2 Tbsps. Shaved aged Gruyer (or Swiss)
- 2lbs. Buffalo Mozzarella cheese, cut into pieces
- Baby arugula, for serving
- Flake sea salt, and coarse black pepper
- Balsamic Glaze
- Naan Bread
Make the pickled fruit:
Bring vinegar, sugar, spices, garlic, thymr, dill, and 1 cup water to a boil in a saucepan. Remove from heat and add fruit; let cool completely then strain, discarding liquid. Cover and chill until ready to use.
Grill Naan bread on cast iron grill pan. Place Naan bread on the grill pan. Cook for 2 minutes. Remove.
Top each Naan bread with 1 Tbsp. Creme Fraiche, 1/2 Tbsp. Gruyere, 2 pieces garlic confit garlic, and 4-5 slices of fruit; grill until all is melted. Transfer to serving platter & top with arugula, Buffalo Mozzarella, sea salt, and pepper & drizzle with Balsamic Glaze.