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.
Hey friends!
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.
Why?
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.
Easy, huh?
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 liquify 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.
Helpful Tips for Making Marinated Mozzarella
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.
Looking for More Easy Appetizers? You May Enjoy These Too
- 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,
~Dawn
P.S. If you think this marinated mozzarella recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
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Marinated Mozzarella Balls {with herb infused oil}
Ingredients
- 3/4 cup olive oil -divided, approximately
- 3 cloves garlic -thinly sliced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp red chili flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley -chopped
- 2 bay leaves
- 2 tbsp red wine vinegar
- 200 grams bocconcini cheese balls -about 20 balls
Instructions
- Heat 3 tbsp of olive oil in a pot on low heat. Once shimmering, add sliced garlic and cook 3-5 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 6-8 people. Yields roughly 20 balls.
Notes
- 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.
Nutrition (estimate only)
Ooh, what a clever idea. I love mozzarella, but usually, avoid adding it to evening cheese plates. But, marinating them with herbs would really make them go well I think.
Thank you Matt 🙂 It’s delish!
What a great addition to any holiday party spread! And love it as an edible gift idea – so many sweets this time of year that it’s always welcome to have something savory (and delicious!).
I love, love this! One of my favorite things to eat, and yes, a fabulous edible gift, too! 🙂 ~Valentina
This is just so pretty in the jar and no double absolutely delicious to enjoy during the holiday season. Can’t wait to try this 🙂
Yay! Hope you love it! Thanks Jennifer 🙂
Oh my word, Dawn…from the herbs, to the oil….to the CHEESE!!! I’m spent! Give me a loaf of crusty bread and I will literally be happy for the rest of the evening. This is a HIT, my friend!
Thank you so very much, Haylie 🙂 !! This goes so well with crusty bread.
Why have I never made these at home before!? I’ve made marinated feta, and that was awesome. But I’ve never thought about marinated mozzarella. This is perfect for holiday appetizer parties! Serve up a little bowl (ok, maybe a big bowl) of these plus a good glass of red wine, and I’ll be a happy camper. Love this recipe, Dawn!!
I like the way you think 😉 Thank you David!
Dawn, this looks so delicious! There wouldn’t be any left to share by the time I’m done with it! It would be so wonderful with some crusty bread!
Lol! So true! Thanks Kelly 🙂
We can totally be friends – I’m with you on the cheese. Can’t stop at just one! These look amazing and make such a great gift. After I’m done eating all the cheese, I think I’ll use the leftover oil in a salad! No letting that go to waste! Beautiful pics, Dawn! 🙂
I’m totally making these as a gift to myself. I LOVE bocconcini! In fact, I’m adding them to my shopping list right now–this recipe sounds amazing! Happy weekend, Dawn!