- 1/3 cup olive oil
- 1 tablespoon chopped oil-packed sun-dried tomatoes
- 1 tablespoon minced fresh parsley
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon minced chives
- 1/4 teaspoon garlic powder
- 1 pound cubed part-skim mozzarella cheese
- In a large bowl, combine first seven ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes. Yield: 10 servings.
Reviews forMarinated Mozzarella
"Love this recipe. So easy to make. I've taken it to several family cookouts and get rave reviews. I get string cheese, it's easier to cube."
"Five stars for yumminess, ease, and do ahead. These taste wonderful and I stole ebramkamp's idea with using kalamata olives. Pretty to serve too."
"I made these for my husband and mother in law. I used fresh mozzarella and added some chopped kalamata olives because she loves them and I had some in the pantry. They both enjoyed them but she really loved them. She requested the recipe and was delighted it was so easy."
"I made this over the Christmas holidays and everybody loved it. I used bottled sundried tomato bruschetta in place of the sundried tomatoes and I doubled it. It worked perfectly and was much easier than having to chop up the sundried tomatoes. Next time I think I will try it with fresh mozzarella. Great recipe!!"
"These were just OK -- perhaps they needed to marinate over night to be more flavorful."
"This is much better if using fresh mozzarella. Otherwise, I would lower the oil and lower the garlic as some people don't like itl. This makes it better for all in my opinion. : )"
"Great appetizer for a party without being the same old plain, cut up cubes of cheese, which has gotten a bit boring in my book. This recipe has the contemporary flavors that are welcome at gatherings and easy to assemble!"
"A friend made these for our taste test to serve at an event. My eyes lit up as soon as I spotted the cheese! They are very yummy!"
"I made this for a party over the weekend and it was an instant hit! I would suggest tasting your cheese, if you're using fresh cheese that doesn't have much salt in it I would add a little. Definitely go by your taste-buds though."
"Served this as a Christmas appetizer at our family party, and it was a hit. Looked festive with the red sun dried tomatoes and green herbs. Ended up with an empty dish! Made about 2 hrs in advance and kept refrigerated until time to serve."