Gail Herbest Recipe

Marinated Mozzarella Balls

By Gail Herbest Gaillee

Recipe Rating:
Prep Time:

Gail's Story

These are so easy to make and so good you can add any spice you prefer or leave the ones out you don't care for, After marinating I pour the marinade over the balls for dipping crusty bread. Great snack! I use the Boccaccio (small mouthfuls)size but you can use the smaller bite size one's or buy the cheese in log form and slice to the thickness you prefer. You can also half the recipe if you want. The 3- 8 oz size I use yields about 20 cheese balls


3 pkg
of mozzerella balls packed in liquid (8 oz) drained
3/4 c
olive oil, extra virgin
1 1/2 tsp
thyme, dried
1 1/2 tsp
oregano or italian seasoning
1/4-1/2 tsp
red pepper flakes
1/4 tsp
rosemary, dried
1/2 tsp
garlic salt or powder if you prefer

Directions Step-By-Step

Mix oil and seasoning together in a zip lock bag.
add Mozzarella balls and turn bag several times to coat.
Refrigerate several hours or over night
To serve place on a platter and drizzle remaining oil/seasoning marinade over the top.

About this Recipe

Course/Dish: Cheese Appetizers
Other Tag: Quick & Easy

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1 Comment

Robin DuPree robdupree
Oct 5, 2010
I loved your last snack, so I will have to try this one.