This recipe is a loooooong time comin'. While I can live on Caprese salad year round, I blame Kalyn over at Kalyn's Kitchen for making me obsess about marinating my own mozzarella. Most of the store bought/gourmet store stuff is too pungent or taste chemically. On my recent trip to Asheville, I got another healthy dose of cheese love while visiting Spinning Spider Creamery. What an amazing place. I became a cheese head yet again and made this when I got home. It's nothing cave aged or fancy, don't get me wrong. However, it comes together quickly & makes a great impression in an antipasti or as a quick touch to a simple salad. I used the larger ovolini mozzarella balls but you can use the smaller bocconcini sizes, as well.
Marinated Mozzarella - makes 2 egg shaped ovolini mozzarella balls
- 1 package fresh mozzarella in water - I used an 8 oz package of ovolini, which was two oval shaped balls
- 5 sprigs oregano - leaves removed and chopped
- 2 large sprigs basil - leaves removed and chopped
- 5 sprigs thyme - leaves removed and chopped
- 4 sprigs rosemary - leaves removed and chopped
- 1/2 tbsp. crushed red pepper flakes
- zest and juice of 1 lemon
- 1/2 cup good quality extra virgin olive oil
- Mix all herbs, red pepper flakes and lemon zest in a seal-able, refrigerator safe container. Whisk in lemon juice and olive oil. - Add mozzarella to the container and make sure cheese is coated. Store in fridge from
30 minutes to
overnight.
