Elevate your appetizer spread with Marinated Baby Mozzarella, a sensational dish that combines the delicate charm of fresh mozzarella with a harmonious blend of herbs and citrus notes. This recipe showcases the magic of simple yet strategic flavor infusion. The goal is to create a marinade that accentuates the inherent subtlety of baby mozzarella, and we’ve achieved this by crafting a classic mixture of shallot, garlic, oregano, lemon zest, and a hint of red pepper flakes. The secret to success lies in gently heating the marinade to allow the flavors to bloom, ensuring optimal absorption by the cheese. To maintain the cheese’s integrity while marinating, cooling the marinade is vital. With small mozzarella balls, also known as “pearls,” measuring 1 inch or less, this dish attains its full potential. If using larger mozzarella balls, simply cut them into 1-inch pieces before marinating. A rasp-style grater transforms garlic into a paste with ease. This delightful dish is best served with toothpicks and accompanied by a thinly sliced baguette or crackers.
SERVES 8 TO 10
INGREDIENTS:
- 1 pound fresh baby mozzarella cheese balls (bocconcini)
- ½ cup extra-virgin olive oil
- 1 shallot, sliced thin
- 1 small garlic clove, minced to paste
- ½ teaspoon minced fresh oregano or thyme
- ½ teaspoon salt
- ¼ teaspoon grated lemon zest
- ⅛ teaspoon red pepper flakes
INSTRUCTIONS:
- Rinse the baby mozzarella thoroughly in a colander and pat them dry using paper towels. Transfer them to a medium-sized bowl.
- In a small saucepan, gently heat 6 tablespoons of olive oil along with shallot, minced garlic, minced oregano or thyme, salt, grated lemon zest, and red pepper flakes over low heat. Soften the shallot for about 10 minutes while infusing the flavors into the oil.
- Pour the cooled oil mixture over the mozzarella in the bowl and gently toss to ensure even coating.
- Cover the bowl and refrigerate the mixture for a minimum of 4 hours, allowing the flavors to meld. You can refrigerate it for up to 2 days for intensified flavors.
- Before serving, ensure the marinated mozzarella reaches room temperature. Stir in the remaining 2 tablespoons of olive oil for a final burst of flavor.
- Present the Marinated Baby Mozzarella with toothpicks alongside a thinly sliced baguette or crackers for an exquisite culinary experience.
TIPS:
- Rinsing Mozzarella: Thoroughly rinse the mozzarella balls in a colander and pat them dry with paper towels. This step ensures that the marinade adheres effectively and prevents excessive moisture.
- Gentle Marinade Heating: Gently heat 6 tablespoons of olive oil with shallot, garlic, oregano, salt, lemon zest, and red pepper flakes in a saucepan over low heat. This step softens the shallot and infuses the flavors into the oil.
- Freshening the Marinade: After the heated marinade cools, add additional uncooked olive oil to refresh its flavor, resulting in a well-balanced marinade.
- Optimal Mozzarella Size: Use small mozzarella balls, commonly referred to as “pearls,” measuring 1 inch or less for optimal marination. If using larger mozzarella balls, cut them into 1-inch pieces before marinating.
- Efficient Garlic Paste: Utilize a rasp-style grater to transform the garlic into a paste. This tool expedites the process and ensures even distribution of garlic flavor.
- Marinating Period: Refrigerate the marinated mozzarella to allow the flavors to meld. A minimum of 4 hours is recommended, but you can marinate for up to 2 days for enhanced flavors.
- Serving Temperature: Before serving, allow the mixture to reach room temperature. This ensures that the olive oil appears clear and prevents any congealing.
Explore the wonders of Marinated Baby Mozzarella, a delightful blend of flavors that encapsulates the essence of fresh mozzarella in every bite. This dish epitomizes the harmony of herbs, citrus, and cheese, resulting in a captivating appetizer that’s sure to impress your guests and elevate your culinary repertoire.
