Flavorful Marinated Mozzarella Recipe

Flavorful Marinated Mozzarella Recipe
Flavorful Marinated Mozzarella Recipe photo by Taste of Home
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Flavorful Marinated Mozzarella Recipe

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This make-ahead appetizer picks up wonderful flavor from the vinegar and spices. I’ve made it with fat-free mozzarella, and it still tasted just as good.—Rita Reinke, Wauwatosa, Wisconsin
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1 cup (4 ounces) 1/2-inch cubed part-skim mozzarella cheese
  • 1/3 cup olive oil
  • 2 tablespoons diced green pepper
  • 2 tablespoons diced sweet red pepper
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon whole peppercorns
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder

Directions

Prick mozzarella cubes with a fork; place in a glass bowl. In a small saucepan, combine the remaining ingredients. Cook over medium heat for 5 minutes or until heated through, stirring occasionally. Remove from the heat; let cool to room temperature.
Pour over cheese. Stir gently to coat. Cover and refrigerate for 24 hours. Yield: 1/4 pound.
Originally published as Marinated Mozzarella in Cooking for One or Two Cookbook 2003, p46

Nutritional Facts

1/8 pound: 516 calories, 47g fat (12g saturated fat), 36mg cholesterol, 349mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 19g protein.

  • 1 cup (4 ounces) 1/2-inch cubed part-skim mozzarella cheese
  • 1/3 cup olive oil
  • 2 tablespoons diced green pepper
  • 2 tablespoons diced sweet red pepper
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon whole peppercorns
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon garlic powder
  1. Prick mozzarella cubes with a fork; place in a glass bowl. In a small saucepan, combine the remaining ingredients. Cook over medium heat for 5 minutes or until heated through, stirring occasionally. Remove from the heat; let cool to room temperature.
  2. Pour over cheese. Stir gently to coat. Cover and refrigerate for 24 hours. Yield: 1/4 pound.
Originally published as Marinated Mozzarella in Cooking for One or Two Cookbook 2003, p46

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