Marinated Mozzarella With Basil Recipes

MARINATED MOZZARELLA

Steps:

• In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

MARINATED MOZZARELLA WITH BASIL

Steps:

• Set aside several whole basil leaves for garnish. Using sharp knife, chop remaining basil leaves. In medium bowl, mix chopped basil, oil, pepper and vinegar. Add cheese to oil mixture, tossing gently til well coated. Cover and chill for at least 1 hour before serving or up to 5 days.
• Transfer cheese mixture to serving bow.. If desired, stir in tomatoes. Garnish with reserved whole basil leaves. If desired, serve with flatbread or baguette slices. Makes 14 servings.

MOZZARELLA MARINATED WITH BASIL AND SUNDRIED TOMATOES

Steps:

• Cut mozzarella into ¼ inch slices. In a glass bowl layer slices alternately with basil and sundried tomatoes.
• Cover with olive oil. Marinate in refrigerator for 2-3 days.
• Reuse oil in dressing or to marinate more cheese.

EASY MARINATED MOZZARELLA BALLS

Steps:

• To make the marinade, combine the olive oil, lemon juice, minced garlic finely chopped basil and chilli flakes in a medium bowl.
• Season generously with salt and black pepper then mix well.
• Drain the bocconcini or mozzarella balls and add to the bowl.
• Mix well, ensuring each piece of mozzarella is coated in marinade.
• Transfer to a large jar and pour over the marinade.
• Top up with more olive oil. Seal and allow to marinate for at least 60 minutes before serving.

MARINATED MOZZARELLA

Steps:

• In a shallow dish, fan mozzarella. Scatter sliced garlic around on mozzarella. Do the same with the red pepper flakes and the oregano. Sprinkle salt to taste and ground pepper over and around to taste. Drizzle olive oil over mozzarella. Let dish rest for one hour at room temperature for best flavor.

MARINATED FIGS WITH PROSCIUTTO, MOZZARELLA & BASIL

Steps:

• Cut the figs into 16 wedges and sit them in a non-metallic bowl. Mix together the oil and vinegar, then pour it over the figs. Season well with salt and pepper, and leave to marinate at room temperature for about 30 minutes.
• When the figs have marinated, thread each wedge on to a wooden skewer with some prosciutto, mozzarella and a basil leaf. The order in which you thread them is entirely up to you.
• Once you have made all 16, sit them on a plate and drizzle over the remaining marinade. Serve at room temperature rather than straight from the fridge, so all the flavours are at their best.

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES

Steps:

• Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
• In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
• When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.