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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Serve marinated mozzerella three ways. 1.) Thread cheese cubes and sun dried tomatoes onto short rosemary skewers for a striking presentation. 2.) For a large crowd, arrange the appetizer and flat leaf parsley on a platter; serve with festive picks. 3.) Cocktail or fondue forks are just right for popping marinated mozzerella into your mouth. I have not tried this mozzerella. I'm posting this for safe keeping. I found this recipe in Southern Living magazine. Ingredients:
24 ounces mozzarella cheese (3-8oz blocks) |
8 1/2 ounces sun-dried tomatoes, drained and halved |
1/2 cup olive oil |
3 tablespoons finely chopped fresh flat leaf parsley |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon dried oregano |
1/2 teaspoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
flat leaf parsley sprigs or fresh rosemary, stems |
Directions:
1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 9-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.
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