Description
This easy recipe for marinated mozzarella balls makes the perfect appetizer for the holidays or any time of year! Fresh mozzarella is marinated in a flavorful blend of olive oil, herbs, garlic, and sun-dried tomatoes.
Ingredients
Scale
- 16 ounces (454g) fresh mozzarella balls (ciliegine/”cherry size”), drained (see note 1)
- 1/2 cup (32g) chopped fresh basil
- 2 tablespoons (6g) finely chopped fresh rosemary
- 2 ounces (57g) oil-packed sun-dried tomatoes, drained and finely chopped (about 1/3 cup)
- 1 medium garlic clove, minced (see note 2)
- 3/4 cup (177ml) extra-virgin olive oil
- 2 tablespoons (11ml) red wine vinegar
- 3/4 teaspoon (4g) salt, or to taste (see note 3)
- 1/2 teaspoon ground black pepper, or to taste
- Red pepper flakes, to taste (optional)
Instructions
- Make Marinade Base: In a large bowl, add the extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, and red pepper flakes (if using). Whisk together thoroughly to combine.
- Add Flavorings: Add the chopped fresh basil, finely chopped fresh rosemary, finely chopped sun-dried tomatoes, and minced garlic to the bowl with the marinade base. Stir to combine.
- Add Mozzarella: Thoroughly drain the fresh mozzarella balls. Add the drained mozzarella balls to the bowl with the marinade ingredients.
- Combine and Marinate: Stir gently to coat the mozzarella balls evenly with the marinade. Arrange the mozzarella balls so as many are submerged in the marinade as possible. (Alternatively, transfer the mozzarella and marinade into glass jars, which can help keep the mozzarella balls more fully covered by the marinade).
- Chill: Cover the bowl (or jars) and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld. (See note 4).
- Serve: Before serving, let the marinated mozzarella balls sit at room temperature for about 20-30 minutes to allow the olive oil to liquefy if it solidified in the fridge and to take the chill off. Serve with toothpicks or small forks as an appetizer.
Notes
- Mozzarella: Ciliegine (cherry-sized) fresh mozzarella balls are ideal. Pearls or larger balls (cut into bite-sized pieces) can also be used. Ensure they are well-drained.
- Garlic: Adjust the amount of minced garlic to your preference.
- Salt: The amount of salt needed may vary depending on the saltiness of the mozzarella and your personal taste. Start with 3/4 teaspoon and add more if needed after tasting.
- Marinating Time: Marinating for at least 1 hour allows the flavors to infuse. Marinating overnight provides even deeper flavor.
- Herbs: Feel free to substitute or add other fresh herbs like oregano or parsley.
- Storage: Store leftover marinated mozzarella balls in an airtight container in the refrigerator for up to 5 days.