The mozzarella as it is, is great to be served by itself and often it may seem a shame to combine it with some preparation but I admit that in this way, the mozzarella bocconcini/ cherries are really tasty. Marinated mozzarella can be served as a delicious appetizer or as finger food (if you serve a couple of mozzarella in a glass with practical forks).
Soaked in olive oil, garlic, and fresh herbs, the bocconcini absorb a very good complex .Mix them, keep in the refrigerator and you’ll get a special flavour.
How to make Marinated Mozzarella Bocconcini(don’t forget Bocconcini means bite size)
1 cup mozzarella balls (or bocconcini)
3 tbs.extra virgin olive oil – use a high-quality extra virgin olive oil.
2 cloves garlic
1 handful fresh parsley,
5 leaves fresh basil,
1 sprig fresh oregano.
Fresh herbs are the best but you can substitute with dried herbs. Add 1 tsp. each
crushed red pepper flakes – adds a little heat. You can add more or less, to taste.
In a bowl combine olive oil, garlic, parsley, basil, oregano, red pepper flakes, and salt a bowl.
Stir to combine.
Then, add drained mozzarella balls and stir to fully coat. Seal lid and refrigerate for at least 1 hour to allow the flavours to infuse into each other
If you like you can add Pinenuts or Green Olives , Mais or even add in some balsamic vinegar or pesto
If you do not have the mozzarella bocconcini, cut a mozzarella in chunks and marinate it.
These marinated mozzarella last 4/5 days in a container if well covered by EVOO and refrigerated. This is just a different way to serve mozzarella that is delicious just as it is, or with a bit of salt and pepper, basil or fresh marjoram or oregano, and topped off with a good EVOO.
If you’re uncertain about what fresh mozzarella is,come and visit Italy !
After trying the first time, you’ll always know how it has to be !!!