Hello my fellow Cheese Queens & Kings, have I got a recipe for you!
These Italian Marinated Fresh Mozzarella Balls are super easy to make and can be whipped up in just a few minutes, creating a perfect appetizer, hors d’oeuvre, or snack for any occasion.
For this recipe, instead of using a traditional marinade we’ll be creating one very similar to a Italian Salsa Verde using olive oil, fresh flat leaf parsley, fresh dill, capers, anchovies and roasted garlic.
The flavors culminate in a in a perfect balance of bright herbs, tanginess, and saltiness. You will love it for it’s fancy feel but true simplicity.
Italian Marinated Mozzarella Ingredients:
- Fresh Mozzarella Balls– find these in the deli section of your local grocery store. You will often see them labeled as ‘snacking cheese’ and come packed in brine or vacuum sealed.
- Extra Virgin Olive Oil– find a quality olive oil for better flavor.
- Fresh Italian Flat Leaf Parsley
- Fresh Dill– fresh dill is one of my favorite herbs. Fresh dill is slightly tangy with a savory, citrus-like quality. It is often used to make pickles or used in sauces for fish recipes.
- Capers– capers are the unripened flower bud of the caper bush, that are dried and then often brined. Texture and taste wise they are very similar to a green olive- savory, briny, and bold on salt.
- Roasted Garlic– when garlic is roasted it becomes soft and has a sweet, caramelized flavor.
- Anchovies– anchovies are small type of that is fish filleted, preserved in salt, and often sold in tins or jars of oil. They have a strong fish, salty taste and can usually be found.
- Red Pepper Flakes– for a touch of heat.
- Kosher Salt
- Lemon Juice– for a bit of acidity to balance the salty flavors.
- (Optional) Sweet Pickled Red Onions– if you are a fan of sweet and salty, I highly recommend adding a few sweet pickled onions. Not only do they add complexity to the flavors, but also an interesting mix of texture.
How to Serve Marinated Mozzarella:
- Marinated Mozzarella makes a fantastic appetizer, hors d’oeuvre, or snack for any occasion.
- As a Snack: Personally, I love eating marinated mozzarella as a snack. Just stab it with a fork, or scoop it up with some crusty bread, and enjoy.
- On a Charcuterie Board: Serve it along side some cured meats, pickles, various other cheeses, and crusty bread for the perfect party platter.
- On a Bed of Greens: Add it to a bed of your favorite greens with some nuts, dried fruit, and protein for a fresh lunch.
- As a Pasta Salad: mix it with your favorite pasta and serve chilled.
Substitutions & Variations:
- Instead of Capers, try… Green Olives!
- Instead of making your own Roasted Garlic, try…using jarred! Or, if you prefer your garlic to have more kick, use raw minced cloves.
- Can’t find Mozzarella Balls, try… sliced fresh mozzarella or cubed low moisture mozzarella.
- Instead of the Italian Marinade, try…a simple, more traditional marinade. Mix olive oil with parsley, oregano, garlic, red pepper flakes, and salt.
- Want to add some vegetables, try…roasted red peppers or pickled sweet red onion.
Equipment Needed:
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- Knife
- Cutting Board
- Mixing Bowl
- Spatula or Mixing Spoon
- Aluminum Foil & Baking Sheet (if roasting garlic)
How to Make Italian Marinated Mozzarella:
- Roast Garlic (optional)-
- If roasting your own garlic, begin by preheating oven to 400F.
- Next, cut the tops from garlic bulbs so that the cloves are exposed & peel most of the outer layers. Drizzle a bit of olive oil onto the exposed cloves, wrap the bulbs tightly in aluminum foil, and roast garlic for 40-45 minutes until cloves are tender and slightly caramelized.
- Allow garlic to cool slightly before gently squeezing out roasted cloves or gently pulling layers back for a cleaner clove.
- Mix Marinade– Combine extra virgin olive oil, lemon juice, finely chopped herbs, capers, anchovies, roasted garlic, salt, and red pepper flakes in a medium bowl.
- Add Mozzarella and Marinate–
- Drain mozzarella balls and add to marinade. Mix to fully coat. Taste and add more salt if needed.
- You can serve immediately or allow mozzarella to marinate at least an hour before serving. The longer the mozzarella sits in the marinade, the more flavor they will have.
Leftovers:
- Leftover marinated mozzarella balls will last up to 5 days if properly stored in an airtight container in the refrigerator.
- If you have any leftover marinade, it can be used on other things such as roast chicken or steak. Note- certain olive oils start to congeal when exposed to temperatures under 50F.
Tips & Recipe Notes:
- If the Italian marinade isn’t your thing, try a simple, more traditional marinade. Mix olive oil with parsley, oregano, garlic, red pepper flakes, and salt.
- Save leftover roasted garlic to use as a spread on crusty bread.
- Fresh mozzarella balls can be found in the deli section of your local grocery store. You will often see them labeled as ‘snacking cheese’ and come packed in brine or vacuum sealed.
- Try using mozzarella on a bed of greens or in a pasta salad.
Recipes You May Also Love:
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing– fresh kale, chilled pasta, sun-dried tomatoes, feta cheese, and Parmesan.
- Roasted Garlic & Olive Oil Bread Dip– tender roasted garlic that spreads like butter swirled in oil with savory herbs and spices.
- Grilled Sweet Pepper Panzanella Salad with Whipped Feta– grilled sourdough, herby marinated grilled sweet peppers, topped with a salted honey whipped feta.
Italian Marinated Fresh Mozzarella
Italian Marinated Fresh Mozzarella Balls are an easy appetizer using a marinade of olive oil, fresh flat leaf parsley, fresh dill, capers, anchovies and roasted garlic. A perfect balance of bright herbs, tanginess, and saltiness.
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- Spatula or Mixing Spoon
- Aluminum Foil & Baking Sheet (if roasting garlic)
Ingredients
- 12 oz Fresh Mozzarella Balls drained
- 1/2 cup Extra Virgin Olive Oil
- 1-2 tbsp Fresh Flat Leaf Parsley finely chopped
- 1 tbsp Fresh Dill finely chopped
- 1 tbsp Capers drained and finely chopped
- 3 cloves Roasted Garlic
- 2-3 Anchovies finely chopped
- 1/2 tsp Kosher Salt
- 1/2 tsp Red Pepper Flakes
- Splash Lemon Juice
- Optional Sweet Pickled Red Onions
- Crusty Bread for serving
Instructions
- If roasting garlic, preheat oven to 400F. Cut the tops from garlic bulbs so cloves are exposed and peel most of the outer layers. Drizzle a bit of olive oil onto exposed cloves, wrap tightly in aluminum foil, and roast for 40-45 minutes until cloves are tender. Allow to cool slightly before gently squeezing out roasted cloves.
- Combine olive oil, lemon juice, finely chopped herbs, capers, anchovies, roasted garlic, salt, and red pepper flakes in a medium bowl.
- Drain mozzarella balls and add to marinade. Mix to fully coat. Taste and add more salt if needed.
- (Optional) Allow mozzarella to marinate at least an hour before serving.
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