Marinated Mozzarella pearls with rosemary, oregano, red pepper flakes and olive oil. An easy summer appetizer perfect for a cheese plate or charcuterie platter. Use as a topping for pizza, chicken, with pasta, on bread, etc.
Sometimes the simplest things can have the greatest effect. A couple weeks ago, I had the most delicious marinated cheese. I eat cheese all the time but for some reason, it felt like such a treat to get a marinated cheese, to serve it over bread, on a flatbread, with pasta or chicken. It felt like a special occasion cheese — but considering how easy it is to make, it certainly shouldn’t.
This is a perfect appetizer for summer, really simple, no cooking involved. Serve this with a cheese plate and charcuterie, grab a bottle of wine and you’ve got a great snack.
I love having finger foods for game nights or even when you’re just hanging out with friends so you can linger over the table a little bit longer, picking out different bites, always getting something new. I think it’s a really fun way to share a meal with people. Plus it couldn’t be simpler to set up.
A couple other options for this Marinated Mozzarella: grill some pizzas and add this for a nice flavor addition, put it over grilled chicken, toss it with pasta. The possibilities are really endless with this, as you can use it in most cases you would use cheese, it will just add even more flavor.
The flavors you use to marinate the mozzarella in are also very interchangeable — use thyme, rosemary, oregano, or another of your favorite herbs. The red pepper flakes in this add a nice heat but you could definitely use something else, garlic, peppercorns, etc.
Stay cheesy
Marinated Mozzarella
Ingredients
- 6 ounces mozzarella pearls (or cut up mozzarella chunks)
- 1 tbsp oregano leaves, cut into strips
- 1 tspb rosemary, chopped
- 1/2 tsp red pepper flakes
- 1/4–1/2 cup olive oil
- a generous pinch of salt and freshly cracked black pepper
Instructions
- In a container (with lid), add mozzarella pearls, oregano leaves, rosemary, red pepper flakes and olive oil. Mix together. Season with a generous pinch of salt and freshly cracked black pepper.
Notes
Get creative, there are a lot of different variations of cheese/herbs/spices you can use here.
Delicious served with bread, crackers, with pasta, on chicken, etc.
This looks very good. There is only me and hubby, we don’t entertain a lot. How long can I keep this?
Thank you! I probably wouldn’t keep it any longer than 1-2 weeks but it really depends on how you feel about it. You could easily make this a smaller batch though!