{"id":45314,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/marinated-mozzarella\/"},"modified":"2024-10-30T13:42:24","modified_gmt":"2024-10-30T18:42:24","slug":"marinated-mozzarella","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/marinated-mozzarella\/","title":{"rendered":"Marinated Mozzarella"},"content":{"rendered":"<p>Fresh, ripe mozzarella in a pouch with whey is so wonderfully creamy and tangy, you can enjoy it on its own. However, it has a short shelf life. This recipe for marinated mozzarella uses the harder variety of mozz, which lasts longer. As a result, you can infuse it with herby, spicy flavors using our easy-to-prepare marinade.<\/p>\n<p>Marinated mozzarella is always a popular appetizer. It looks sophisticated and tastes indulgent. If you have more than one gathering coming up, or you\u2019re expecting a succession of guests over the holiday season, you can even make a jarful and keep it in the refrigerator.<\/p>\n<h2>Ingredients for Marinated Mozzarella<\/h2>\n<ul>\n<li><strong>Olive oil:<\/strong> For the fullest flavor, get the best olive oil you can find, like a cold-pressed extra virgin oil.<\/li>\n<li><strong>Sun-dried tomatoes:<\/strong> Discard the oil, then rough-chop the tomatoes.<\/li>\n<li><strong>Parsley:<\/strong> Minced fresh parsley gives a pleasant, herby fragrance to the cheese mix.<\/li>\n<li><strong>Red pepper flakes:<\/strong> Adding crushed red pepper flakes gives a slow-building heat.<\/li>\n<li><strong>Dried basil:<\/strong> Mozzarella and basil is a classic pairing.<\/li>\n<li><strong>Minced chives:<\/strong> Fine-chopped chives give that light onion-y aroma.<\/li>\n<li><strong>Garlic powder:<\/strong> A hint of garlic rounds out the flavors in the marinade.<\/li>\n<li><strong>Mozzarella cheese:<\/strong> Cut hard mozzarella cheese into cubes, or use the small fresh mozzarella balls in whey.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Combine the ingredients and marinate<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072266\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Marinated-Mozzarella_TOHD24_38696_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Combining marinade in a large bowl before adding the mozzarella\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, combine the olive oil, sun-dried tomatoes, parsley, crush red pepper, basil, chives and garlic powder. Stir to mix, add the cheese cubes, then stir again to coat the cheese evenly. Cover the dish and refrigerate it for at least 30 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> Allow the marinated mozzarella to come back to room temperature before serving, as this will make the oil smoother and revive the aromas and flavors.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072267\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Marinated-Mozzarella_TOHD24_38696_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of a plate of marinated mozzarella with a small fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Marinated Mozzarella Variations<\/h2>\n<ul>\n<li><strong>Add citrus:<\/strong> If you want a tangy marinade, add a squeeze of fresh lemon juice and some grated lemon zest.<\/li>\n<li><strong>Go fresh:<\/strong> You can use fresh basil and minced fresh garlic cloves if you want to release those essential oils, as nature intended.<\/li>\n<li><strong>Make it in a jar:<\/strong> For a more visually appealing piece for the table, add the contents to a clear jar for marinating. Pick out the cheese cubes with a toothpick.<\/li>\n<\/ul>\n<h2>How to Store Marinated Mozzarella<\/h2>\n<p>Particularly if you\u2019re using the jar variation above, you can refrigerate any leftover marinated mozzarella for up to five days. Just be aware that the oil will become more viscous when it&#8217;s cold, and the flavors will dull.<\/p>\n<h3>Can I make marinated mozzarella ahead of time?<\/h3>\n<p>A marinated mozzarella recipe like this one will always benefit from extra time to let those flavors, well, marinate. Make it the night before and leave it to sit in the refrigerator.<\/p>\n<h2>Marinated Mozzarella Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2072268\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Marinated-Mozzarella_TOHD24_38696_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Cloesup of a plate full of marinated mozzarella with one piece skewered onto a fork\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3>What can I serve with marinated mozzarella cheese?<\/h3>\n<p>These cheese cubes are great for adding to an antipasto platter of ham, salami and olives. You can also enjoy them with crusty bread, crackers or bruschetta\u2014or simply grab a toothpick and gobble them one by one.<\/p>\n<h3>What type of mozzarella do I need?<\/h3>\n<p>If your grocery store has the hard, low-moisture mozzarella typically sold in the U.S., that\u2019s the one this recipe is designed for. If you want to make a version to share straight away, you can try a creamy fresh mozzarella in whey. Make sure it\u2019s not too ripe, though, or it will fall apart in the marinade.<\/p>\n<h3>What alternatives to mozzarella can I try?<\/h3>\n<p>The choice of mozzarella is based on the fact that it\u2019s a light but creamy cheese. You could marinate other hard cheeses, such as provolone, Gouda, edam or even cheddar. You could also try a crumbly cheese like feta, but after just a few bites, their heaviness might slow your progress!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. \u2014Peggy Cairo, Kenosha, Wisconsin<\/p>\n","protected":false},"author":8049,"featured_media":2091926,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,306910,304173,304423,304328,305271,304338,305334,304515,304988,304408,304368,303887,306848,305353,305018,304188,304268,306960,304458,304350,324623,304150,303883,305031,304565,304353],"categories-v2":[259484,309906,309455,308821,308319,308984,309216,308992,309337,308880,308935,308813,308745,308478,309603,309362,308959,309536,259483,309959,308865,309001,309177,309434,308476,308975,308920,309005],"coauthors":[343481],"recommended_recipes":[{"post_title":"Mozzarella Marinara","post_link":"\/recipes\/mozzarella-marinara\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22586_HC54788D39A.jpg"},{"post_title":"Marinated 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Salad","post_link":"\/recipes\/marinated-cheese-topped-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/Marinated-Cheese-Topped-Salad_exps94826_TH1999635A11_17_10bC_RMS-4.jpg"},{"post_title":"Shrimp Marinara","post_link":"\/recipes\/shrimp-marinara\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Marinara_EXPS_FT24_9371_0424_JR_01.jpg"},{"post_title":"Marinated Mushrooms","post_link":"\/recipes\/marinated-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23712_LT1112529D18.jpg"},{"post_title":"Basil-Marinated Fish","post_link":"\/recipes\/basil-marinated-fish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14708_LT10165C51-3.jpg"},{"post_title":"Marinated Cauliflower Salad","post_link":"\/recipes\/marinated-cauliflower-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Cauliflower-Salad_EXPS_THCA18_26888_C04_27_2b.jpg"},{"post_title":"Marinated Grilled 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Mozzarella","datePublished":"2018-01-01","dateModified":"2024-10-30","prepTime":"PT15M","cookTime":"PT0M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_38696_JuliaHartbeck_3.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"Marinated mozzarella is the ultimate light-touch appetizer, as you really only need to combine the ingredients, then let the marinade do the work. It\u2019s perfect for parties or a snack to enjoy with a glass of wine.","recipeIngredient":["1\/3 cup olive oil","1 tablespoon chopped oil-packed sun-dried tomatoes","1 tablespoon minced fresh parsley","1 teaspoon crushed red pepper flakes","1 teaspoon dried basil","1 teaspoon minced chives","1\/4 teaspoon garlic powder","1 pound cubed part-skim mozzarella cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Combine the ingredients and marinate","text":"In a large bowl, combine the olive oil, sun-dried tomatoes, parsley, crush red pepper, basil, chives and garlic powder. Stir to mix, add the cheese cubes, then stir again to coat the cheese evenly. Cover the dish and refrigerate it for at least 30 minutes. Editor\u2019s Tip: Allow the marinated mozzarella to come back to room temperature before serving, as this will make the oil smoother and revive the aromas and flavors.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Marinated-Mozzarella_TOHD24_38696_JuliaHartbeck_1.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 203 calories","fatContent":"16g fat (7g saturated fat)","cholesterolContent":"24mg cholesterol","sodiumContent":"242mg sodium","carbohydrateContent":"2g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"12g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5416665,"reviewCount":24,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","video":{"@type":"VideoObject","name":"Marinated Mozzarella","description":"We made Marinated Mozzarella.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/OOMarinatedMozzarellav02_thumbnail.jpeg"],"uploadDate":"2023-11-15 18:30:48","duration":"P0DT0H0M25S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2023\/11\/OO_MarinatedMozzarella_v02.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kris747"},"reviewBody":"Family liked this one. Made it with a cheese assortment instead of just mozzarella. Used dried parsley instead of fresh. Next time we\u2019ll do larger chunks of cheese so the ratio of marinade to cheese is a little better. Looks as good as it tastes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lana893"},"reviewBody":"This is a wonderful appetizer or hors d\u2019oevres recipe for get togethers where the food has to sit out with no refrigeration for awhile.  I don\u2019t like spicy foods and the amount of red pepper flakes as written is just right.  Is even better the  next day.  I made this for my 50th class reunion and it went over well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa4894"},"reviewBody":"<p>I understand WHY this is a Contest-Winning recipe on TOH!  WOW!  I made two batches.  Each was half of the original recipe, EXCEPT one did not have the pepper flakes.  EVERYONE LOVED this appetizer!  It's PERFECT just the way it is!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anna4321"},"reviewBody":"<p>I figured I'd make 1\u00bd x this recipe and have leftovers. Nope. A 20-person party DEMOLISHED these. 10\/10 will absolutely make again.<\/p><p><\/p><p>I used ciliegne fresh mozzarella balls instead of cubes (probably more expensive that way) and couldn't find sundried tomatoes so I used sundried tomato pesto. Extremely delicious <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"webbbjtoh"},"reviewBody":"Love this recipe.  So easy to make.  I've taken it to several family cookouts and get rave reviews.  I get string cheese, it's easier to cube.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ebramkamp"},"reviewBody":"I made these for my husband and mother in law. I used fresh mozzarella and added some chopped kalamata olives because she loves them and I had some in the pantry. They both enjoyed them but she really loved them. She requested the recipe and was delighted it was so easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JackieM1963"},"reviewBody":"I made this over the Christmas holidays and everybody loved it.  I used bottled sundried tomato bruschetta in place of the sundried tomatoes and I doubled it.  It worked perfectly and was much easier than having to chop up the sundried tomatoes. Next time I think I will try it with fresh mozzarella. Great recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TrishtheDish1"},"reviewBody":"I think this might be better with fresh mozzarella cheese?  After a couple of hours in the marinade, it didn't have much flavor.  So I waited overnight to see if it would have taken on more of the flavors...it was somewhat better.  The cubes are certainly pretty with all of the red\/green\/herbs and oil, they look very festive, yet the flavor is somewhat weak.  One reviewer said they use string cheese, maybe this would be better as the consistency of string cheese is loose, possibly allowing the marinade to penetrate the cheese better?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NaomieMoore"},"reviewBody":"Always a crowd pleaser!  I toss in fresh basil too when in season.  Seems like I can never make enough.  ?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ALMormon"},"reviewBody":"I' ve made this twice now and everyone raves over it! Instead of adding sun dried tomatoes in the recipe, I served with Sun dried tomato and basil triscuits. Also, I cut the red pepper flake addition down to half a teaspoon (not quite as spicy). Overall, fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichelleMills"},"reviewBody":"This is a good start and easy, but making it with freshly sliced mozzarella (or monterey jack) and alternating the slices with fresh sliced cheddar and cream cheese or goat cheese really makes a difference.  The cubed cheese doesn't absorb flavor like the freshly cut does, plus the variety of cheeses is so much more interesting. Adding finely chopped red peppers, olives, or green onions also makes it more flavorful. Marinate at least overnight for the best results!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"FlyGalQT"},"reviewBody":"I have made this many times now and it is a requested item when I need to take a dish out.....it can be easily tweaked to your own tastes or that of the group...I have added extra chili flakes and extra garlic...and make a double batch it keeps as a great low carb snack !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sstetzel"},"reviewBody":"I made this for a party over the weekend and it was an instant hit!  I would suggest tasting your cheese, if you're using fresh cheese that doesn't have much salt in it I would add a little.  Definitely go by your taste-buds though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"olliecrafoord"},"reviewBody":"I made a huge bowl of these and they disappeared within the first 30 minutes of the party. Delish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JANENOV46"},"reviewBody":"Five stars for yumminess, ease, and do ahead. These taste wonderful and I stole ebramkamp's idea with using kalamata olives. Pretty to serve too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"xxcskier"},"reviewBody":"We love this marinated mozzarella. I looks so good on a charcuterie platter! Great for entertaining!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lshaw"},"reviewBody":"Great appetizer for a party without being the same old plain, cut up cubes of cheese, which has gotten a bit boring in my book.  This recipe has the contemporary flavors that are welcome at gatherings and easy to assemble!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ibmjb1959"},"reviewBody":"A friend made these for our taste test to serve at an event.  My eyes lit up as soon as I spotted the cheese!  They are very yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ElisabethM"},"reviewBody":"These were just OK -- perhaps they needed to marinate over night to be more flavorful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jkbrady"},"reviewBody":"This is a wonderful change to just plain cheese and crackers!  Will absolutely make again and have all ready shared with a friend!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"martinna"},"reviewBody":"Served this as a Christmas appetizer at our family party, and it was a hit.  Looked festive with the red sun dried tomatoes and green herbs.  Ended up with an empty dish!  Made about 2 hrs in advance and kept refrigerated until time to serve.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MichMajor"},"reviewBody":"This was ok .. basically just herbs and oilve oil .. a little too much on the oily side for me. 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