Easy Marinated Mozzarella Balls (Print version)
Fresh mozzarella balls soaked in garlicky olive oil with lemon, herbs, and chili flakes for an easy make-ahead appetizer.
# Ingredients:
For the mozzarella
01 -
1 lb (450 g) fresh mozzarella balls, ciliegine or bocconcini, drained
02 -
2 tablespoons chopped oil-packed sun-dried tomatoes
For the marinade
03 -
1/2 cup (120 ml) extra virgin olive oil, plus more if needed for the jar
04 -
2 tablespoons finely chopped fresh basil
05 -
1 tablespoon finely chopped fresh parsley
06 -
1 teaspoon chopped fresh oregano, or 1/2 teaspoon dried oregano
07 -
2 cloves garlic, finely grated or minced
08 -
1 teaspoon lemon zest
09 -
1 tablespoon fresh lemon juice
10 -
1/2 teaspoon crushed red pepper flakes
11 -
3/4 teaspoon kosher salt
12 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Drain the mozzarella balls well and pat them gently dry with paper towels. Transfer them to a medium mixing bowl.
02 -
In a separate bowl, stir together the olive oil, basil, parsley, oregano, garlic, lemon zest, lemon juice, red pepper flakes, salt, black pepper, and sun-dried tomatoes.
03 -
Pour the marinade over the mozzarella and fold gently until every piece is coated. Taste the oil and adjust salt or lemon if needed.
04 -
Transfer the mozzarella and marinade to a clean jar or airtight container. Add a little more olive oil if needed so the cheese is mostly coated. Refrigerate for at least 1 hour, or up to 24 hours for fuller flavor.
05 -
Let the jar stand at room temperature for 20-30 minutes before serving so the oil loosens. Stir gently and serve with bread, crackers, vegetables, or an appetizer board.
# Good to know:
01 -
Marinate at least 1 hour for good flavor, or 4-24 hours for a deeper herb taste.
02 -
Store refrigerated in an airtight container for up to 4 days.
03 -
Olive oil may turn cloudy in the refrigerator and will loosen at room temperature.