Marinated Mozzarella Balls
By Gail Herbest Gaillee
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
of mozzerella balls packed in liquid (8 oz) drained
olive oil, extra virgin
1 1/2 tsp
1 1/2 tsp
oregano or italian seasoning
red pepper flakes
garlic salt or powder if you prefer
1Mix oil and seasoning together in a zip lock bag.
2add Mozzarella balls and turn bag several times to coat.
Refrigerate several hours or over night
3To serve place on a platter and drizzle remaining oil/seasoning marinade over the top.