Beth Dreiling Hontzas
Prep Time
20 Mins
Chill Time
8 Hours
Yield
Makes about 4 cups

Add even more amazing flavor to mozzarella by marinating these bites in an olive oil and herb mixture. These bites are popping with flavor, are very portable, and make a great appetizer. 

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

Always a hit

leaavon
April 09, 2016
This is one of those recipes where the quality of the ingredients can make the difference between just ok and stellar.  I like to use some basil or garlic-infused olive oil and marinate them as long as possible.  Pretty to serve to guests.

Use fresh ingredients

khstuber
November 13, 2015
If you want this to have really good flavour, marinate cheese in fresh pressed garlic and finely chopped onion. Dried spices are not pungent have less flavour and use the best quality olive oil possible no cheap punched version. Then there won't be any need to use more oil than it states or then you could use less. Play with the amount of fresh garlic so its not overpowering. The best chefs in the world use only fresh ingredients and ther is a reason for that. Bon Appetit!

katmko's Review

jak1953
February 08, 2014
N/A

LaurBgood's Review

Patricia0404
June 16, 2013
N/A

CharleneB's Review

BARTZIE
August 27, 2012
We love this recipe, but I use much Less olive oil than recipe calls for!

Patricia0404's Review

domabe
July 19, 2012
N/A

Cheryl242's Review

daneanp
December 29, 2011
These were fun for Christmas Eve. They kind of looked like little pine trees. They tasted quite good too and were easy to make. Immerse the cheese cubes in the marinade as deeply as possible to get them to soak up the flavor. I stored them a couple of days because I wanted them to have lots of flavor. The rosemary sprigs darkened during storage in the frig, though. I would make them again, but would attempt to get them to absorb the marinade more somehow--maybe make a larger quantity of marinade. Another recipe which used marinade with mozzarella cheese turned out a little better, but it occurred to me that that recipe used fresh mozzarella cheese, and it seemed to soak up the marinade a little better. Maybe that would improve these--using fresh mozzarella cheese. Will try next time.

Shannonb51's Review

Shannonb51
August 04, 2011
I made this for the 4th of July (red, white, in a blue bowl) and it was gobbled up.

SarahLuvsPups's Review

Econcook
July 12, 2011
Fun easy and good. Better a few days later. And even better when you cut it up, put it on a cracker and microwave it for about 30 seconds until the cheese is all melty (in case you happen to have leftovers)

Econcook's Review

sabrinab
July 12, 2011
Guests loved this. I ran out of time, so bought a sun-dried tomato spread and just marinated the mozzarella in that, plus the other ingredients. Also to save time for me, I put the whole thing in a pretty bowl and supplied cocktail toothpicks so people could "assemble" it themselves. This eliminated the need for lots of rosemary spears and for my time putting each one together.