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. Plus, it makes for a fabulous 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.
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.
Ingredients for Marinated Mozzarella Balls
- Bocconcini (essentially little balls of fresh mozzarella)
- Good quality olive oil
- Fresh garlic
- Dried basil
- Dried oregano
- Crushed red pepper flakes
- Fresh parsley
- Bay leaves
- Salt and pepper
- Red wine vinegar
How To Make Marinated Mozzarella
To get going here, you basically just cook 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, crushed red pepper 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 (full details are in the recipe card below).
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 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 3 times 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.
Tips for Making This Recipe
- 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.
- ¾ 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
If you make this marinated mozzarella recipe, be sure to leave a comment below!
Marinated Mozzarella Balls
Ingredients
- ¾ cup olive oil, divided (approximately)
- 3 cloves garlic, thinly sliced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, chopped
- 2 bay leaves
- 2 tablespoon red wine vinegar
- 7 ounces bocconcini cheese balls, about 20 balls or a 200 gram package
Instructions
- Heat 3 tablespoons of olive oil in a pot over low heat.
- Add sliced garlic and cook, stirring often, for about 3 to 5 minutes or until the garlic just starts to get a little golden or light brown in colour and it's tender. Do not burn. Watch carefully.
- Turn off heat. Stir in basil, oregano, crushed red pepper flakes, salt and black pepper. Stir. Add remaining oil, along with parsley, bay leaves, red wine vinegar and bocconcini cheese balls. Stir.
- Pour into a storage 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 the infused oil and mozzarella balls with bread or crackers. Serves 6 to 8. Yields roughly 20 balls. Store in the fridge and enjoy within 4 to 7 days.
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, ¾ 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)
Nutrition information is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
