“Serve marinated mozzerella three ways. 1.) Thread cheese cubes and sun dried tomatoes onto short rosemary skewers for a striking presentation. 2.) For a large crowd, arrange the appetizer and flat leaf parsley on a platter; serve with festive picks. 3.) Cocktail or fondue forks are just right for popping marinated mozzerella into your mouth. I have not tried this mozzerella. I'm posting this for safe keeping. I found this recipe in Southern Living magazine.”
READY IN:
20mins
SERVES:
8-10
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 9-inch square baking dish.
  2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

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