Marinated Mozzarella
Marinated Mozzarella
Like any good Italian girl, I love mozzarella cheese! It is stamped into our DNA.
Many Italians like spicy food as well, but that love didn’t start for me until after having my son. (What is it about pregnancy that changes our tastebuds?) So, now I crave spicy food all of the time. Mozzarella is a great vessel for spice, because it is rich and creamy to create a perfect balance. Because this cheese is so mild, it can be combined with a number of different ingredients.
To make the mozzarella really special, I marinated it with herbs and red pepper flakes. It adds an earthy herbaceous taste, with a kick of spice, and is all evened out with the milky mozzarella. Marinated mozzarella can be used on salads, a charcuterie platter, or an addition to basically any meal. In all honesty, I can eat them right out of the jar!
Tips for perfect Marinated Mozzarella
*Dried or fresh herbs can be used! Either ones work, I just tend to have lots of dried herbs around that need to be used up. Don’t forget, dried herbs are only supposed to be good for about a year, then they lose their flavor.
*Allow the mozzarella to marinate for at least a couple hours to achieve good flavor.
*These can be stored in the fridge, but the oil may harden a bit. Before eating, allow the jar to sit out so that the oils can come back their normal consistency.
Marinated Mozzarella
Marinated Mozzarella
Marinated Mozzarella
Marinated Mozzarella
Marinated Mozzarella
Marinated Mozzarella
Author:
Maria Provenzano
Fresh herbs may also be used!
Ingredients
-
8 oz mozzarella; I like using the small balls of mozzarella
-
1 tablespoon red pepper flakes; you can use less if you like
-
1 tablespoon dried or fresh oregano
-
1 tablespoon dried or fresh parsley
-
2 cloves fresh garlic; diced
-
1 teaspoon dried or fresh thyme
-
1 cup olive oil
-
a mason jar; or a small container similar
Instructions
-
Place the mozzarella in the mason jar
-
Add in all of the herbs and garlic
-
Pour in the olive oil and place on the top
-
Shake, shake, shake to mix!
-
Allow it to marinate for at least 2-3 hours, this can also stay in the fridge for a few days; the oil may harden up in the fridge, so be prepared to give it time to come to room temperature before eating
These sound delicious! I’m bringing an appetizer to a party. I know you like to eat them plain, but what would you put out with them?
There was a ton of liquid after do you have a use for that? I was thinking about putting more cheese in it. Thoughts?
I added the leftover liquid to plain tomato sauce which made an amazing spaghetti sauce. It was delicious.
Just perfect. Why I didn’t think of searching for a marinated fresh mozz recipe earlier, I don’t know.
Of course we’ll just eat the pearls as is. But I am in the habit of draining fresh mozz pearls, so I tried an experiment. I made a helmeni styled ravioli, as the pearls fit perfectly inside the small molds. I drained them of excess olive oil on paper towels, inserted them into the molds, then added a small dab of fresh pesto before closing the raviolis. Served with home made marinara finished with parm reggiano……..It was pretty incredible…….The mozz filling was quite warm but not melted, which provided a nice bite, and that classic fresh mozz flavor.
I’ve made this 3 weeks in a row (great football munchy food), and have re-used the liquid every other time.
These were fabulous! Made to take as part of an appetizer for a wine tasting. They turned out wonderful. I paired with salami screwers made into little roses.