Marinated Mozzarella Spears
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.
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1 1/2 lbmozzarella cheese
8 1/2 ozjar sun-dried tomatoes, drained and halved
1/2 colive oil, extra virgin
3 Tbspflat leaf parsley, finely chopped
1 tspgarlic powder with parsley
1 tsponion powder
1/2 tspitalian seasoning
1/4 tspkosher salt
1/4 tspfreshly ground black pepper
·flat leaf parsley or rosemary spears for serving
How to Make Marinated Mozzarella Spears
- Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
- 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.
- 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.