It’s kind of cool making marinated mozzаrella at home . The soft, fresh сheese soaks up all the oіl and herbs , then packs a punch of flavor . You can snack on it alone , toss it in a sаlad , or add it to a meat and cheese board .
Marinated mozzаrella started in Italy , where folks have been using oils and herbs to save food for ages . They found that the mild cheese soaks up spicy garlic , basil , oregano , and more , making it taste even better . Over time , people all around the world began making their own versions .
One big reason everyone loves marinated mozzаrella is that it’s kind of healthy . This cheese is lower in fat and calories than many others , yet it still gives you protein and calcium . When you mix in fresh herbs and spices , you get a dish that’s tasty and good for you . It works for keto or vegetarian diets , so almost anyone can enjoy it .
Health Benefits of Mozzarella
Marinated mozzаrella not only tastes great , it also has some health perks . It’s pretty low in calories and fat , so it won’t wreck your diet . Still , it’s loaded with protein and calcium , which help your muscles and bones stay strong .
You’ll also get vitamins A and B12 , plus phosphorus . And the herbs you add—like basil and oregano—have antioxidants and can reduce swelling in your body . Garlic is good for your immune system too . So the whole mix is a decent snack that fits into a balanced diet .
Because it’s low-carb and plant-friendly , marinated mozzаrella works for keto fans or vegetarians . The oіl and spices make it feel like an indulgence , even when you’re trying to eat smart .
Ingredients for Marinated Mozzarella
It’s super simple to whip up marinated mozzаrella . You only need a few things and a jar . Fresh mozzаrella balls (bocconcini) are the star—they soak up the flavor best and stay creamy .
- Fresh Mozzarella Balls (Bocconcini): Pick good quality ones so they taste great .
- Olive Oil: Extra virgin oіl is best for flavor and health benefits .
- Vinegar: Balsamic or red wine vinegar adds a nice tang .
- Fresh Herbs: Basil, oregano, thyme (chopped) for extra taste .
- Garlic: Sliced or crushed for a savory kick .
- Red Pepper Flakes: If you like a bit of spice .
- Optional Add-Ins: Sun-dried tomatoes or olives for more texture .
When you pick your mozzаrella , look for balls that are smooth and plump . They should smell milky , never sour . Feel free to switch up herbs or spices to make it your own .
Recipe: How to Make Marinated Mozzarella
Ingredients
- 1 pound fresh mozzarella balls
- 1 cup extra virgin olive oil
- ½ cup balsamic or red wine vinegar
- 4-5 cloves garlic (sliced)
- 1 tablespoon fresh basil (chopped)
- 1 tablespoon fresh oregano (chopped)
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- Optional: ¼ cup sun-dried tomatoes, sliced olives
Directions
- Prepare the Marinade: In a bowl , whisk oіl, vinegar, garlic, herbs, red pepper flakes, salt , and pepper .
- Assemble the Mozzarella: Put the mozzarella balls in a clean jar or airtight container .
- Add Marinade: Pour the mixture over the cheese , making sure it’s all covered .
- Infusion Process: Seal the jar and stick it in the fridge for at least 24 hours (up to a week for stronger taste) .
- Serve: Eat it on its own, on skewers , or with crackers .
Advice for Best Results
Let it sit for a full day so flavors really mix . Always keep it in the fridge and eat within a week . You can try different herbs or add other veggies to keep it fresh .
Serving Suggestions
Marinated mozzаrella is super flexible . Here are some ways to enjoy it :
- With Breads and Crackers: Serve with crusty bread or crackers for a quick bite .
- In Salads: Mix with greens, cherry tomatoes, and a splash of balsamic .
- In Pasta Dishes: Toss into hot pasta for creamy bites in every forkful .
- As an Appetizer: Top bruschetta or arrange on a cheese board to impress friends .
Storage and Shelf Life
Keep your marinated mozzаrella in the fridge at all times . If you see mold or smell something funky , toss it out . Make sure the cheese stays under the oіl to keep it fresh longer .
Frequently Asked Questions (FAQs)
What type of mozzarella should I use for marinating?
Use fresh mozzarella , especially small bocconcini , because they soak up the flavors better .
How long can marinated mozzarella be stored?
You can keep it for about a week , then the taste will start to fade .
Can I use dried herbs instead of fresh?
Dried herbs work in a pinch , but fresh herbs give a stronger flavor .
What is the best way to serve marinated mozzarella?
Serve it on skewers, in salads , or on a charcuterie board with color and fresh herbs .
Can I reuse the marinade?
It’s safer not to , since the cheese can contaminate it . Just make a fresh batch .
Conclusion
Marinated mozzаrella is a simple , tasty dish that fits into almost any meal . It’s easy to make , good for you , and fun to share . Try different flavors , and enjoy the process as much as the snack !
Marinated Mozzarella
Equipment
- 1 mixing bowl
- 1 whisk or fork
- 1 measuring cups
- 1 measuring spoons
- 1 airtight container or jar
Ingredients
- 16 ounces fresh mozzarella balls (bocconcini)
- ½ cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon red pepper flakes adjust for spice level
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley to taste for garnish (optional)
Instructions
- In a mixing bowl, combine the olive oil, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Whisk together until well blended.
- Add the fresh mozzarella balls to the bowl and gently toss them to coat evenly with the marinade.
- Transfer the mozzarella and marinade to an airtight container or jar, ensuring the cheese is submerged in the oil.
- Seal the container and place it in the refrigerator to marinate for at least 30 minutes, allowing the flavors to meld.
- After marinating, remove from the refrigerator and give the mozzarella a gentle stir. Taste and adjust seasoning if necessary.
- Serve the marinated mozzarella on a platter, drizzled with the marinade. Garnish with fresh parsley, if desired.
