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Creamy mozzarella and basil salad with olive oil served with rustic baguette slices on a wooden table, perfect for appetizers.

Marinated Mozzarella

Bree Hester
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Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes
Course Appetizers & Snacks
Cuisine Italian
Servings 4
Calories 455 kcal

Ingredients
  

  • 16 bocconcini mozzarella the little balls of fresh mozzarella, you can use the big ones, just cut them into bite size pieces
  • 2 lemon peel
  • salt
  • peppercorns
  • 2 garlic cloves
  • 10 basil leaves
  • red pepper flakes
  • 1 cup olive oil

Instructions
 

  • In your jar, add about one third of the cheese. Layer in the basil leaves, peppercorns, red pepper flakes, and garlic cloves. I used about 5-6 cloves and I just cut them in half. Sprinkle with salt.
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  • Keep layering the ingredients until your jar is full.
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  • Pour a good quality olive oil over the top until the jar is full. Put the lid on the jar and shake it up. Put the jar in the fridge for at least two hours before you are going to serve it. You can keep this in there for about a week I would say. Give it a shake every now and again. Take the jar out about 30 minutes before you are going to serve this. The olive oil will solidify a bit and will return to normal again when it gets back to room temperature.
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  • Pour the cheese and oil into a bowl and serve with some toasted bread. Yum. When bocconcini goes on sale (like this was at Whole Foods) I always buy a few containers. This makes a great make ahead appetizer for a potluck or any party. Tie a cute ribbon or some raffia around it and it makes a great hostess gift.
    Creamy mozzarella and basil salad with olive oil served with rustic baguette slices on a wooden table, perfect for appetizers.

Nutrition

Calories: 455kcalCarbohydrates: 3gProtein: 16gFat: 43gSaturated Fat: 13gSodium: 445mgFiber: 0.4g
Keyword Marinated Mozzarella
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