Marinated
Mozzarella Bites
Serves 8
¾ cup good-quality olive
oil
6 garlic cloves, thinly
sliced
2
tablespoons chopped fresh herbs, such as basil, thyme, oregano, and parsley
1 teaspoon black or
rainbow peppercorns
2 bay leaves
Peel from half a lemon, thinly
sliced
Splash of sherry, red
wine, or balsamic vinegar
¼ teaspoon red pepper
flakes
Kosher salt
1
pound drained whole bocconcini, whole ciliegine, or other fresh mozzarella cut
in large bite-sized pieces
1. Heat
olive oil and garlic in a small saucepan over medium-low heat until bubbling
gently. Then remove from heat and allow to cool for a few minutes.
2. Stir
in herbs, peppercorns, lemon slices, and bay leaves.
3. Add
sherry, red wine, or vinegar. Add red pepper flakes. Add salt to taste
4. Put the
mozzarella in an airtight container and pour the olive oil mixture over the
cheese.
5.
Refrigerate and allow to marinate up to two weeks but at least overnight. Stir
occasionally if cheese is not completely covered by marinade.
6. Bring
to room temperature before serving.
NOTE: Can
be served alone or can be served on an antipasto platter with cured meats,
marinated artichokes, roasted pepper, olives, and crusty bread. On you can put a chunk or ball of drained cheese between a cherry tomato and a pitted
Kalamata olive on a toothpick for a beautiful and delicious appetizer.
Feta
or goat cheese can be substituted for mozzarella.
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