Marinated fresh mozzarella.

I’m a self-proclaimed cheese addict.  I can’t imagine ever giving it up.  It’s beyond versatile and this weekend – it made a wonderful appetizer for a party that we hosted.  Super easy. Prepare ahead of time.  Leftovers?  Use them in salads, to top pasta, for a wonderful panini or just hit it straight up!


1 lb of fresh mozzarella (I used bocconcini) – perfect size for appetizers
4 tbl of good quality olive oil
2 cloves of garlic, minced (use more if you like)
2 tsp of oregano
1 tsp of thyme
1 tsp of rosemary (I used fresh)
4 whole basil leaves torn up (garnish)
1/2 tsp of red pepper flakes
1 tsp of salt
Freshly ground black pepper


Combine and let those delicious flavors marinade for at least 24 hours.  Remove about 1 hour prior to serving to let the cheese come down to room temperature.  Garnish with fresh basil.  I used these on mini skewers with cherry tomatoes (both yellow and orange) with a basil leaf.

— Knead to Cook

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