Ontario Tender Fruit: Ontario Peaches, Nectarines, Pears, Plums, Chilled & Pitted Cherries and Grapes

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For recipe video in French: https://youtu.be/SlEshuQFwLY

Ingredients

1/2 cup	balsamic vinegar	(125 mL)
1 tsp	brown sugar	(5 mL)
1/2 cup	panko breadcrumbs	(125 mL)
1/4 cup	flour	(60 mL)
1/4 tsp	each salt freshly ground black pepper	(1 mL)
2	eggs, beaten
8 oz	fresh mozzarella, sliced into 8 thick round slices	(250 g)
2	large nectarines, sliced into rounds
1 tbsp	vegetable oil	(15 mL)
12	large basil leaves

Directions

1. In a small saucepan over medium high heat mix together balsamic vinegar and brown sugar; bring to a boil. Reduce heat to low and cook for 10 minutes until liquid reduces by about half. Remove from heat, pour in a bowl and set aside to cool and thicken.

2. In a medium bowl, combine breadcrumbs, flour, salt and pepper mixing thoroughly. In a separate small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the breadcrumb mix. Repeat with the remaining slices.

3. Heat oil in a large skillet over high heat. Place breaded mozzarella in the skillet, and cook for 20 seconds on each side until cheese just starts to melt.

4. In a large skillet over medium high heat, sear nectarine rounds for one minute on each side until just warmed. Remove nectarines and set aside.

5.To assemble, place one nectarine on a plate, top with basil and 1 slice of fried mozzarella. Repeat the layer one more time. Garish with one more nectarine round and basil. Drizzle balsamic glaze on top.

Nutritional Info

404 calories; 19 g protein; 19 g fat (9 g saturated fat; 0 g trans fat; 127 mg cholesterol); 36 g carbohydrate (2 g fibre); 18 g sugars; 646 mg sodium; 322 mg potassium

This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.