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