Sometimes the best recipes are the simplest. These marinated baby mozzarella are no exception, bringing together the most classic Italian flavors—full-bodied extra virgin olive oil infused with fresh garlic, thyme, and oregano. Serve them as alongside olives and cured meats for a quick antipasto platter.
Yield: 6 servings
Active Time: 5 minutes
Total Time: 1 day
16 ounces bocconcini or ciliegine (baby mozzarella), drained
6 sprigs thyme
3 sprigs oregano
Peel of 1/2 lemon, sliced into thin strips
3 cloves garlic, thinly sliced
1/2 jalapeno pepper, thinly sliced
Extra virgin olive oil
Pinch sea salt
1 tablespoon aged balsamic vinegar
Layer mozzarella, thyme, oregano, lemon peel, garlic, and jalapeno in a glass jar. Pour in olive oil to fully cover mozzarella. Cover with an airtight lid, shake gently, and refrigerate overnight or up to 1 week to marinate.
When ready to serve, let come to room temperature, and stir in salt and balsamic vinegar.
Photo credit: Alicia Cho
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