- 1/4 cup olive oil
- 1 to 2 teaspoons balsamic vinegar
- 1 garlic clove, minced
- 1 teaspoon dried basil
- 1 teaspoon coarsely ground pepper
- 16 ounces cubed part-skim mozzarella cheese
- In a large bowl, combine the oil, vinegar, garlic, basil and pepper. Add cheese; toss to coat. Cover and refrigerate for at least 1 hour. Yield: about 3 cups.
Originally published as Tangy Mozzarella Bites in Country Woman Christmas Annual 2002, p23
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