Marinated Mozzarella

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.

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!

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

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.

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

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)

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.

Made these little appitzers for my sisters store today and everyone that tried them Loved it! We will be making these again. I even have a rosemary bush and was able to put the fresh rosemary on it. I think that made the flavor pop even more.

I have made something similar to this only I used fresh sweet cherry tomatoes that I sliced in half ,used italian OR sundried tomato dressing instead and secured with toothpicks. Fantastic! I def want to try this one with the rosemary.

Easy and impressive - made these for Christmas and they looked like little Christmas trees on my platter. Marinated the cheese the day before and assembled the day of. Cut the stem of the rosemary at an angle and it's easier to assemble. Will for sure make again!

I tried this recipe and got fantastic results, but as I always do, I used real onion and garlic not the powders. The difference is very noticeable and really made the mozzarella cubes 'pop'!

Very easy to make, and guests requested the recipe. I thought they were a little bland.

I've made this two or three times and and I thought it was great. One of those times was for a banquet and I received requests for the recipe.

I MARINATED THEM FOR 9 HOURS AND IF IT WERE'NT FOR THE ROSEMARY THEY WOULD HAVE BEEN ALMOST TASTELESS.

YUM! Made it for Christmas using mozzarella, colby, and cheddar cutting the cubes in half. It was devoured & everyone wanted the recipe. Quick & easy & definitely a keeper for my next holiday or potluck.

I made this for our annual Christmas party and it got rave reviews. It was so well-liked that I made several batches later, put in jars decorated with pretty ribbon and gave it as gifts.