Marinated Mozzarella

marinated mozzarella recipeThis recipe for Marinated Mozzarella is less recipe, more method. You can change this up in so many ways, but this is one way that I make this appetizer. You grab a container of some sort. I am sure that you are shocked that I am using a Mason jar. You know how I love a Mason jar. You put some bite size cheese in the jar. Some herbs and spices. Pour some olive oil on top of it. Let it sit and let the flavors fall in love with other. Hard? I think not. Delicious? Oh. Yeah.

I love this in the summer and usually always have some in my fridge. I have been known to plunk down a loaf of crusty bread and some balsamic vinegar with this marinated cheese and call it dinner. Don’t hate.

If you are feeling really fancy, toss this with some lettuce and other veggies and call it a salad. Or, even better, slice some tomatoes and drizzle the marinating oil over said tomatoes and top with the cheese. Or even better yet, put the tomatoes and cheese on pasta and add some chopped basil and some garlic bread. I need to just stop.

You see what I am saying though. Crazy possibilities.

marinated mozzarella recipebocconcini mozzarella (the little balls of fresh mozzarella, you can use the big ones, just cut them into bite size pieces)
lemon peel
salt
peppercorns
garlic cloves
basil leaves
red pepper flakes

I am not giving exact measurements because the quantity is going to depend on various factors. How much cheese do you have? What size jar? You can play with the flavors. Want a more garlicky cheese? Add more garlic. You love lemon, add more lemon, maybe a little juice. You catch my drift, right?

marinated mozzarella recipeIn your jar, add about one third of the cheese. Layer in the basil leaves, peppercorns, red pepper flakes, and garlic cloves. I used about 5-6 cloves and I just cut them in half. Sprinkle with salt.

marinated mozzarella recipe
Keep layering the ingredients until your jar is full. How easy is this?

marinated mozzarella recipeIsn’t this beautiful?

marinated mozzarella recipePour a good quality olive oil over the top until the jar is full. Put the lid on the jar and shake it up. Put the jar in the fridge for at least two hours before you are going to serve it. You can keep this in there for about a week I would say. Give it a shake every now and again. Take the jar out about 30 minutes before you are going to serve this. The olive oil will solidify a bit and will return to normal again when it gets back to room temperature.

marinated mozzarella recipePour the cheese and oil into a bowl and serve with some toasted bread. Yum. When bocconcini goes on sale (like this was at Whole Foods) I always buy a few containers. This makes a great make ahead appetizer for a potluck or any party. Tie a cute ribbon or some raffia around it and it makes a great hostess gift.

marinated mozzarella recipe

Marinated Mozzarella

Yield: serves 4
Prep Time: 10 minutes
Additional Time: 30 minutes
Total Time: 40 minutes

Marinated Mozzarella - I always have this in the fridge to snack on in the spring and summer. Lemony basil mozzarella is great with bread or added to a salad or tossed into your favorite pasta for a quick meal.

Ingredients

  • bocconcini mozzarella (the little balls of fresh mozzarella, you can use the big ones, just cut them into bite size pieces)
  • lemon peel
  • salt
  • peppercorns
  • garlic cloves
  • basil leaves
  • red pepper flakes

Instructions

  1. I am not giving exact measurements because the quantity is going to depend on various factors. How much cheese do you have? What size jar? You can play with the flavors. Want a more garlicky cheese? Add more garlic. You love lemon, add more lemon, maybe a little juice. You catch my drift, right?
  2. In your jar, add about one third of the cheese. Layer in the basil leaves, peppercorns, red pepper flakes, and garlic cloves. I used about 5-6 cloves and I just cut them in half. Sprinkle with salt.
  3. Keep layering the ingredients until your jar is full.
  4. Pour a good quality olive oil over the top until the jar is full. Put the lid on the jar and shake it up. Put the jar in the fridge for at least two hours before you are going to serve it. You can keep this in there for about a week I would say. Give it a shake every now and again. Take the jar out about 30 minutes before you are going to serve this. The olive oil will solidify a bit and will return to normal again when it gets back to room temperature.
  5. Pour the cheese and oil into a bowl and serve with some toasted bread. Yum. When bocconcini goes on sale (like this was at Whole Foods) I always buy a few containers. This makes a great make ahead appetizer for a potluck or any party. Tie a cute ribbon or some raffia around it and it makes a great hostess gift.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 11Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 91mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 17 Comments

  1. Katherine

    Great “recipe”, haha. Are you Italian by any chance?

    1. bakedbree

      No, I wish that I was though!

  2. Aubrey Montgomery

    This recipe looks great, I am going to try it out! I love to cook and Autumn told me about your blog. Great Stuff!!

    1. bakedbree

      Thanks Aubrey!

  3. Debs

    Lovely, my favourite cheese.

    1. bakedbree

      I wish that I could pick one favorite. I love cheese.

  4. Ann

    Oh my gosh! How clever is this! It has 2 of my favorite things, cheese and carbs! Yummm!!!

  5. Ann

    PS, I love your blog! All the pictures are BEAUTIFUL!

    1. bakedbree

      thank you very much!

  6. Naz

    I am just awe-struck by your blog/pictures/recipes.. everything.. it’s all A-M-A-Z-I-N-G. I stumbled upon your blog from the Huffington Post and I’m so glad that I did. I will be using many of the wonderful delights you’ve posted, and I hope that I can return the favor with one of my own creations. Take care, and I look forward to seeing more of your fabulous creations.

    1. bakedbree

      thank you so much. I didn’t even know about the Huffington Post until I read your comment!

  7. buttons

    I tried making this, ecstatic at the idea that I could replicate this delicious appetizer that my girlfriend just served at her wedding for cocktail hour. I put everything together and it seemed simple and straight forward; however, when I went to serve/eat it, it turned out terrible. The only variable here must have been the olive oil. I used a Bertoli extra virgin olive oil thinking that would work. I guess I was wrong? It seemed like it drowned out the delightful seasonings I put in the jar. Heck, I couldn’t even taste the mozzarella. It was all olive oil. Do you have any suggestions?

    1. bakedbree

      I would definitely use a high quality extra virgin olive oil for something like this. When you are cooking with olive oil, it doesn’t really matter. But when it is a main ingredient, it is well worth it to use a good one. I am sorry that this didn’t turn out well for you.

  8. April Montgomery @ Kitchen Blenders

    This recipe is very simple, and I do think that it is the way it should be. Simple to me means good, and in this case, I doubt I am wrong. Cheese tastes very well, and with this combination of ingredients, its flavor will probably be enhanced. I am glad that I am able to find recipes like these to try out for myself.

    1. bakedbree

      I love a simple recipe. It only enhances something already delicious.

  9. Jennifer Rocco

    Keep the cheese recipes coming…I am an addict!

    1. bakedbree

      will do!

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