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Tonight's Dinner: Grilled mozzarella and pluots

Jennifer is a stay-at-home mom with a passion for writing, vintage clothes, old movies and cooking, especially dinners and desserts. Jennifer loves writing so much that whenever she has a spare moment, she spends it writing fiction or ad...

Fresh fruit makes grilled cheese sweet

Fresh bread, fresh mozzarella and fresh fruit turns everyone's favorite comfort food into something really special.

Fresh fruit makes grilled cheese sweet

About six weeks ago I did a recipe on fruit quesadillas. Since they were such a huge success with my family, I wondered how the American version of that dish would go over. There are still a few weeks left of pluot season, so I thought I'd give it a try. But this time, instead of tortillas and that yummy shredded Mexican blend cheese, I was going to use fresh sourdough bread and fresh mozzarella. I even dipped it in a little white balsamic for some extra tang. The result was even better than I hoped. My son actually wanted seconds, which isn't very common in my house. So, you can bet I'll definitely be making these again before pluot season ends.

Grilled Mozzarella and Pluots


  • 8 slices sourdough bread
  • 4 pluots, pitted and thinly sliced
  • 4 ounces fresh buffalo mozzarella cheese, sliced
  • 4 tablespoons butter


  1. Lay four slices of bread on a cutting board. Top with sliced pluots divided evenly. Top with mozzarella and remaining bread slices.
  2. Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, turning once until golden and crisp on both sides, about four minutes total. Serve.

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