marinated mozzarella spears
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.
prep time
cook time
method
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yield
makes about 4 cups
Ingredients
- 1 1/2 pounds mozzarella cheese
- 8 1/2 ounces jar sun-dried tomatoes, drained and halved
- 1/2 cup olive oil, extra virgin
- 3 tablespoons flat leaf parsley, finely chopped
- 1 teaspoon garlic powder with parsley
- 1 teaspoon onion powder
- 1/2 teaspoon italian seasoning
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- - flat leaf parsley or rosemary spears for serving
How To Make marinated mozzarella spears
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Step 1Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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