Marinated Mozzarella

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Appetizer with marinated mozzarella and snack tomatoes
Appetizer with marinated mozzarella and snack tomatoes

Marinated Mozzarella

You can use either homemade or any good quality, store-bought mozzarella fresca for this recipe.
Course Appetizers


  • cup MTOO Coratina Extra Virgin Olive Oil
  • 1 lb Bocconcini Mozzarella Fresca drained
  • 1 tsp. kosher salt
  • 1/2 tsp. hot red chili flakes optional
  • 2 inch sprig fresh rosemary bruised to release fragrance


  • Drain the mozzarella and salt. In a medium sauce pan, over medium low heat, gently heat 1/2 cup of Ultra Picholine red chili flakes and rosemary to 175 degrees. Hold for 2 minutes and then allow to cool to room temperature.
  • Mix in the remaining cup of Ultra Picholine. Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese. Pour the oil, herbs and chili flakes over the cheese.
  • Marinate in the refrigerator for up to one week. This cheese is delicious speared on a toothpick with a small, ripe cherry tomato and a basil leaf.
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