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marinated mozzarella spears

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

These snacks are as simple as sliced cheese. Prepare them ahead of time to allow ample chill time. Be sure to garnish with a sprig of parsley or speared on rosemary twigs for a bit of panache. For tailgating I like to make a platter of mixed marinated cheeses and vegetables. I then add a nice baguette to dip in the oils left on the platter.

(1 rating)
yield serving(s)

Ingredients For marinated mozzarella spears

  • 1 1/2 lb
    mozzarella cheese
  • 8 1/2 oz
    jar sun-dried tomatoes, drained and halved
  • 1/2 c
    olive oil, extra virgin
  • 3 Tbsp
    flat leaf parsley, finely chopped
  • 1 tsp
    garlic powder with parsley
  • 1 tsp
    onion powder
  • 1/2 tsp
    italian seasoning
  • 1/4 tsp
    kosher salt
  • 1/4 tsp
    freshly ground black pepper
  • flat leaf parsley or rosemary spears for serving

How To Make marinated mozzarella spears

  • 1
    Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-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.
  • 3
    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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