Looking for a made-from-the-heart, tasty, homemade food gift? Give these marinated mozzarella balls a a try! There’s a herb infused olive oil and bocconcini so you know it’s gonna taste delish! This marinated mozzarella is delicious on its own, with crusty bread, crackers or part of a meat and cheese board.
With the holiday season well under way, today I’m sharing one of my faves—>marinated mozzarella balls.
This marinated mozzarella is great for holiday entertaining (think as an app or if you’re having a casual get together with friends). Plus, it makes for a fab homemade food gift (made in minutes, may I add).
This recipe is kinda a two in one.
Well, there’s cheesy, creamy bocconcini.
Plus, there’s an herb infused oil.
What’s not to love, right?
I’m dangerous around those marinated mozzarella balls, though.
I usually have to purchase a couple of containers of bocconcini because I have a little problem…
It’s kinda a problem I have with all cheese.
I can’t stop eating it. #cantstopwontstop
I reach in and grab one, two, three right out of the container. Can ya really blame me, though??
If you agreed with me, I think we’ll be quite good friends, you and I 😉
What’s Needed For Marinated Mozzarella Balls
- Bocconcini (essentially little balls of fresh mozzarella)
- Good quality olive oil
- Fresh garlic
- Dried basil
- Dried oregano
- Chili flakes
- Fresh parsley
- Bay leaves
- Salt & pepper
- Red wine vinegar
How to Make Marinated Mozzarella
To get going here, you basically just cook out the garlic for a little bit in some of the olive oil. This kinda gets everything going for flavour town!
Turn off the heat. Then, add dried herbs, chili flakes and seasoning.
Pour in remaining oil, fresh herbs, vinegar and bocconcini. Cover and gently give a little shake to make sure everything is incorporated.
That’s pretty much it.
You’re going to want to store this in the refrigerator for a little to let the flavours get to know each other. It’s better the next day.
Tip: The oil will solidify in the fridge but will liquefy once out for a little. That’s totally normal!
Can I Use Fresh Herbs Instead?
Aside from fresh parsley and bay leaves, every other herb used was dried.
You can totally use fresh all the way, if you prefer. Just use 3x the amount.
Can I Use Another Variety of Mozzarella?
If you can’t find bocconcini (or another type of fresh mozzarella) you can certainly use another variety, like a firmer, low moisture, mozzarella.
Though, I do prefer the fresher variety best.
Use a good quality olive oil. It’s such a dominant component of this recipe so you really don’t want to use something subpar.
Speaking of oil, 3/4 cup of olive oil was used. If you need more oil to cover everything over, no worries…just top up with a little more.
While you can use another variety of mozzarella, fresh is best.If you like more (or less) of an ingredients, like a herb, than adjust to taste.
Sub the red wine vinegar for white wine or balsamic if that’s what you prefer or have on hand.
This marinated bocconcini is best the next day so all the flavours have a chance to develop. Refrigerate once you make. When ready to enjoy, leave out for about 30 minutes before digging in.
More Easy Appetizers You May Enjoy
- Marinated Feta – Salty feta with sun-dried tomatoes, olives and herbs makes this a lovely addition to any party!
- Baked Camembert with Berries, Thyme & Wine – Ooey gooey cheese, jam and fresh berries makes every bite heavenly!
- Classic Deviled Eggs from Amanda of Striped Spatula – Always a crowd pleaser and super simple to prepare!
Hope you love these marinated mozzarella balls as much as we do!
Until next time, take care and chit chat again soon,
Make this marinated mozzarella recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Marinated Mozzarella Balls (with herb infused oil)
- 3/4 cup olive oil , divided (approximately)
- 3 cloves garlic , thinly sliced
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon red chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley , chopped
- 2 bay leaves
- 2 tablespoon red wine vinegar
- 200 grams bocconcini cheese balls (bout 20 balls)
- Heat 3 tablespoons of olive oil in a pot on low heat. Once shimmering, add sliced garlic and cook 3 to 5 minutes or until just starting to get a little golden and tender. Do not brown or burn. Watch carefully.
- Turn off heat. Stir in basil, oregano, chili flakes, salt and pepper. Stir. Add remaining oil, along with parsley, bay leaves, red wine vinegar and bocconcini. Stir. Pour into a clear jar, cover and refrigerate for 8 hours or overnight.
- Once ready to enjoy, remove from the fridge for about 30 minutes to allow olive oil to liquify again. Shake before enjoying. Enjoy with bread or crackers. Serves 6 to 8 people. Yields roughly 20 balls.
- Use a good quality olive oil. It’s such a dominant component of this recipe so you really don’t want to use something subpar.
- Speaking of oil, 3/4 cup of olive oil was used. If you need more oil to cover everything over, no worries…just top up with a little more.
- While you can use another variety of mozzarella, fresh is best.If you like more (or less) of an ingredients, like a herb, than adjust to taste.
- Sub the red wine vinegar for white wine or balsamic if that’s what you prefer or have on hand.
- This marinated bocconcini is best the next day so all the flavours have a chance to develop. Refrigerate once you make. When ready to enjoy, leave out for about 30 minutes before digging in.