This Mozzarella Cheese Marinated With Dried Tomatoes and Herbs Recipe makes a delicious side dish for any meal.
Serve this inspired dish as an appetizer with focaccia or in an antipasto plate. Use the leftover oil in salad dressings, marinades and dips. These will keep in the refrigerator for about a week.
1 cup dried tomatoes, whole or halved
3/4 pound fresh 1-inch mozzarella balls
8 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh marjoram or oregano, chopped
2 tsp fresh parsley, chopped
1 tsp whole green peppercorns
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/4 cup extra virgin olive oil
In a small bowl, pour 1 cup boiling water over the dried tomatoes and let sit for at least 15 minutes, or until they are soft. Drain and set aside. Remove the mozzarella balls from their brine.
In a quart jar with a lid, add tomatoes, seasonings and cheese, each a little at a time. Pour the olive oil over the top making sure to cover all the ingredients. Refrigerate to marinate for at least 24 hours before using. Makes 1 quart.
Rosalind Creasy has written many cookbooks, and you don’t have to look hard to find garden tomatoes featured in any of them! Her newest book is called Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping.
Read more about preserving garden tomatoes: How to Dry and Freeze Tomatoes.
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