Name: Herbed Balsamic Marinated Mozzarella
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: US
Ingredients: 1/2 cup good quality extra virgin olive oil; 2 tablespoons finely chopped oil-packed sun-dried tomatoes; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 2 garlic cloves, finely minced or grated; 1 teaspoon Italian seasoning; 1 teaspoon fresh lemon zest; 1 teaspoon freshly squeezed lemon juice; 1/2 teaspoon crushed red pepper flakes, or to taste; Salt and freshly-ground black pepper to taste; 8 ounces fresh mozzarella balls in water, drained; 1/3 cup pimento-stuffed olives, drained and halved

Transform humble mozzarella pearls into a vibrant, flavor-packed appetizer with this simple marinade. Creamy, mild mozzarella absorbs the zesty, herbaceous flavors, creating an irresistible bite that's perfect for any gathering.

Follow The Directions

01

Step

In a medium bowl, whisk together the olive oil, sun-dried tomatoes, parsley, basil, garlic, Italian seasoning, lemon zest, lemon juice, and red pepper flakes. Season generously with salt and freshly ground black pepper. (5 minutes)

02

Step

Add the drained mozzarella balls and halved olives to the marinade. Gently toss to ensure the mozzarella is well coated and mostly submerged in the flavorful mixture. (2 minutes)

03

Step

Cover the bowl tightly and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and infuse the mozzarella. Stir occasionally, if possible, to ensure even marination. (2 hours or overnight)

04

Step

Before serving, remove the marinated mozzarella from the refrigerator approximately 15 minutes beforehand. This allows the olive oil to liquefy, enhancing the overall texture and flavor of the appetizer.

For best results, use high-quality extra virgin olive oil. Its flavor will significantly impact the final dish.
Feel free to adjust the amount of crushed red pepper flakes to suit your spice preference.
Marinated mozzarella balls can be stored in a tightly covered glass jar in the refrigerator for up to 3 days.
Serve with crusty bread, crackers, or as part of an antipasto platter.

Adrienne Rice

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