Tonight's Dinner: Grilled mozzarella and pluots

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

Ingredients:

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

Directions:

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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