Marinated Mozzarella

These marinated mozzarella balls are filled with simple flavors that make an easy appetizer recipe. Fresh garlic, basil, chili flakes and quality olive oil are what make this recipe so delicious.

The official first day of Fall was this past week. Here in Miami we might not have leaves changing colors, but we have the hope of less humidity and cooler days to come. We’re also currently watching the tropics as it begins to heat up, as it is still hurricane season. For all of you enjoying those actual cooler mornings, chili and soups will have to wait for us here in Miami. Enter this easy ‘no-oven’ recipe for Marinated Mozzarella.

Everyone knows by now I love a good charcuterie board. Charcuterie boards are great for parties and entertaining, but they’re also great for making a ‘no-oven’ meal aka an adult version of those famous snack-packs. A happy mix of protein from cheese and nuts (for me) and crackers and fruit for carbs! I love to add on marinated vegetables and remember, charcuterie boards are now branching out and can be a mezze board, dessert board, and even fun and festive boards for the holidays!

Can you buy mozzarella already marinated? You sure can! The idea here is to save money, but if time is money, then buy the pre-made ones. I made marinated feta a few years back and because it’s honestly so easy to do, I love adding this as an option on my boards.

Ingredients: Marinated Mozzarella

1. Mozzarella – Fresh mozzarella is the one you’re looking for. Linking to a brand here, however, this is just to give you an idea of what you’re looking for. I bought the smaller ball variety versus a log. This allows for the cheese to absorb the marinade you’re creating.
2. Extra-Virgin Olive Oil – High-quality is what you’re looking for. Remember, the mozzarella and the olive oil are really the stars of the show, therefore high-quality is preferred. Linking again to a brand for an example. I have a more affordable version for cooking with, but this is the one I’ll use for the ‘after-cooking’ drizzle and/or salad dressing.
3. Fresh Garlic – using fresh can be a bit strong in flavor and give a bit of a bite. If you’re not a fan of the fresh you can add in 1/4 teaspoon of garlic powder instead.
4. Basil – Fresh is best here. I used basil, but you can really use what flavors you like best and/or what you have on hand: parsley, dill, thyme, or oregano.
5. Sun-Dried Tomatoes – added in and optional, but think of the pairing of mozzarella and tomato and you might just be convinced to add them in!
6. Red Pepper Flakes – optional, however, I used just a smidge for that hint of heat. Use more if you like more heat, but I’m a wimp when it comes to heat.
7. Black Pepper – always added in versus using salt. Keep in mind that cheese can already have sodium as a preservative, so taste before adding in salt.

How To Make Marinated Mozzarella

1. Make the Marinade: Combine the olive oil, minced garlic, finely chopped basil, sun-dried tomato, black pepper and chili flakes in a large bowl. Season with black pepper and then mix well.
2. Add the mozzarella balls. Stir to fully coat. Your mozzarella won’t be fully immersed, so it’ll be important to come back and stir every so often.
3. Allow to marinate for at least 30 minutes. Continue to stir and/or flip the container they’re stored in to have the flavors mix well. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to three days. Set out for a few minutes prior to serving as the olive oil will get solid in the fridge.

Other Recipes for Boards

• Homemade Hummus
• Maple-Glazed Pecans
• Marinated Feta
• Vegan ‘Cheese’

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