Marinated Mozzarella Spears

Marsha Gardner


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 vote
makes about 4 cups


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


1Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2Whisk 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.
3Transfer 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.

About Marinated Mozzarella Spears

Course/Dish: Cheese Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy