“The hoisin is beautiful with the balsamic vinegar, adding a depth and complexity that has become a combo I now use all the time,” says Alger. “There is a sweetness when you pair the hoisin-balsamic with the figs, and it gives a bit of a tang to the mozzarella. The chili crisp and the pistachios provide a spicy, crunchy counterpart, while also playing off the creaminess of the mozzarella and the fragrant basil. To me, all of the ingredients offset each other.”

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