Chicago is starting to warm up for the summer, and that means that I need to do a better job of meal planning. I don’t have decent air conditioning or much air movement in my kitchen, so I’m always looking for ways to stay cool. This frequently leads to slow cooker meals (think Taco Night) and pressure cooker meals, but I also love the occasional antipasto tray for dinner. A variety of cured meats, cheeses, marinated veggies and my new favorite – Marinated Mozzarella. This is the simplest recipe to throw together, but looks very impressive as an appetizer.
As much as I love high quality fresh mozzarella, it can be expensive and hard to find. Marinating the mozzarella in herbs and spices for a few hours makes average quality mozzarella super delicious, with the added perk of having leftover flavored olive oil for bread dipping. I keep a variety of olive oils in my pantry and I use the good stuff for this recipe. If you have it, try a fruity olive oil that compliments that orange zest for an extra boost of flavor.
Try this in a caprese salad, as an appetizer or in an antipasto tray. The flavored oil is also delicious drizzled over pasta, just make sure that you use it quickly to avoid spoilage. I love serving this as part of an antipasto dinner along with a variety of cured meats, olives and marinated veggies.
|Marinated Mozzarella|| |
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black peppercorns
- 3 cloves of garlic, smashed
- a wide strip of orange zest
- 1 teaspoon fresh oregano leaves, chopped
- 3 large basil leaves, sliced thin
- ½ cup good quality extra virgin olive oil
- 1 7oz package of fresh mozzarella, cut into bite-size pieces if needed
- Add first 7 ingredients together in a large bowl and whisk well.
- Add mozzarella and stir to coat.
- Refrigerate for a minimum of 2 hours before serving.