Hey there, friend! Do you ever find yourself needing a little something delicious and impressive for a get-together, but you’re short on time? Or maybe you just want a simple, flavorful snack that feels a little bit fancy? This easy marinated mozzarella recipe is about to become your new best friend. Seriously. It reminds me of those perfect little bites you find at Italian delis, packed with flavor but seemingly effortless. And guess what? It is effortless! It’s the kind of recipe that makes you look like a kitchen pro with almost zero effort. Perfect for parties, a quiet afternoon snack, or adding a pop of flavor to your next charcuterie board.
Why You’ll Love This Recipe
Let me tell you, this marinated mozzarella ticks all the boxes for a winning recipe:
- Fast: You can have this prepped and chilling in under 10 minutes. The hardest part is waiting for it to marinate!
- Easy: If you can chop a few herbs and whisk some ingredients, you can make this. No cooking required!
- Giftable: Pop it in a pretty jar, tie a ribbon, and you’ve got a fantastic hostess gift or holiday treat.
- Crowd-pleasing: Who doesn’t love creamy mozzarella infused with vibrant herbs and a hint of spice? It disappears fast!
Ingredients
You’ll need a few simple ingredients to make this magic happen. Most of these are kitchen staples, especially if you love fresh flavors!
- 1 pound part-skim mozzarella cheese, cubed: I like using the block and cubing it myself because you can control the size. Part-skim holds its shape nicely in the marinade.
- ½ cup olive oil: Use good quality extra virgin olive oil here – it’s a big part of the flavor!
- 1 tablespoon fresh parsley, minced: Bright and fresh, classic herb flavor.
- 1 tablespoon sun-dried tomatoes, finely chopped: These add a little sweetness and a chewy texture that’s just lovely. Look for the oil-packed kind for ease.
- 2 teaspoons fresh basil, chopped: Another essential Italian herb for that sweet, aromatic note.
- 1 teaspoon fresh chives, minced: Adds a mild oniony zip without being overpowering.
- 1 teaspoon crushed red pepper flakes: This gives it a tiny kick. You can adjust this to your heat preference!
- ¼ teaspoon garlic powder: Easy way to get that garlic flavor distributed without mincing fresh cloves.
- ¼ teaspoon kosher salt: Just enough to enhance all the other flavors.
How to Make It
Okay, let’s get this done! It’s ridiculously simple.
- Grab a medium-sized bowl. In it, whisk together the olive oil, minced parsley, chopped sun-dried tomatoes, chopped basil, minced chives, crushed red pepper flakes, garlic powder, and kosher salt. Give it a good stir to combine everything nicely. You’ll already start smelling the amazing aroma!
- Add your cubed mozzarella cheese to the bowl with the marinade. Now, using a spoon or spatula, gently fold the cheese cubes until they are all nicely coated in that flavorful oil and herb mixture. You don’t want to stir too vigorously or you might break up the cheese cubes. Be kind to the cheese!
- Cover the bowl tightly – plastic wrap or a lid works perfectly. Pop it in the refrigerator. Let it chill and let those flavors meld for at least 1 to 2 hours. This waiting period is crucial! Those herbs and spices need time to really infuse into the cheese. Give it a gentle stir occasionally while it’s chilling just to make sure all the cheese gets some love.
- Once it’s had time to marinate, it’s ready to serve! You can serve it straight from the fridge if you like it super cold, or let it sit out for 15-20 minutes to come closer to room temperature (the flavors often open up a bit more at room temp). Spoon the marinated mozzarella and some of the delicious oil into a serving dish. It’s perfect on its own, skewered with cherry tomatoes and basil, added to an antipasto platter, or as a star on your charcuterie board.
Substitutions & Additions
This recipe is wonderfully flexible! Feel free to play around and make it your own.
- Cheese Swap: You can absolutely use small fresh mozzarella balls (bocconcini) instead of cubing a block. They soak up the marinade beautifully.
- Herb Power: Don’t have all the fresh herbs? You can substitute with dried herbs, but use less – about 1/3 the amount of fresh. A good Italian seasoning blend can work in a pinch, though fresh really is best here!
- Spice It Up (or Down): Add more red pepper flakes if you like it spicier, or omit them entirely if you prefer no heat.
- Garlic Lovers Rejoice: If you prefer fresh garlic, mince one small clove very, very finely and add it to the marinade instead of the powder.
- Mix-Ins: Want to get creative? Try adding pitted Kalamata olives, marinated artichoke hearts, roasted red peppers (chopped), or even cherry tomatoes cut in half to the marinade along with the cheese.
Tips for Success
Getting this right is easy, but here are a couple of pointers to make it absolutely perfect:
- Fresh is Best: While dried herbs work, using fresh parsley, basil, and chives really makes a difference in the vibrant flavor of this dish.
- Don’t Rush the Marinade: The 1-2 hour minimum chilling time is key. The longer it sits, the more flavor the cheese absorbs.
- Gentle Handling: Remember to fold, not stir aggressively, to keep your cheese cubes intact and looking pretty.
- Make Ahead: This recipe is fantastic for making ahead! You can make it up to 2-3 days in advance. The flavors will just get better!
How to Store It
If you have any leftovers (a big IF!), store the marinated mozzarella in an airtight container in the refrigerator. It will keep well for about 4-5 days. The oil might solidify slightly in the fridge, which is totally normal. Just let it sit at room temperature for 15-20 minutes before serving to soften it up.
FAQs
Got questions? I’ve got answers!
Can I use dried herbs instead of fresh?
Yes, you can! A good rule of thumb is to use about one-third the amount of dried herbs as you would fresh. So for this recipe, you’d use about 1 teaspoon dried parsley, ⅔ teaspoon dried basil, and ⅓ teaspoon dried chives.
How long can this marinate?
While 1-2 hours is the minimum, this marinated mozzarella is even better if it sits for longer, even overnight or up to 2-3 days in the fridge. The flavors just get deeper!
What kind of mozzarella should I use?
This recipe specifically calls for part-skim mozzarella block, which you then cube. It holds its shape really well. You can also use fresh mozzarella balls (like bocconcini) if you prefer a softer texture; just drain them well before adding to the marinade.
Can I make this spicier?
Absolutely! Feel free to increase the amount of crushed red pepper flakes to your liking. You could even add a pinch of cayenne pepper for extra heat.
There you have it! A super simple, incredibly flavorful marinated mozzarella that’s ready to be your go-to easy appetizer. Whip up a batch and watch it disappear!
Easy Marinated Mozzarella
Ingredients
Equipment
Method
- Step 1: Grab a medium-sized bowl. In it, whisk together the olive oil, minced parsley, chopped sun-dried tomatoes, chopped basil, minced chives, crushed red pepper flakes, garlic powder, and kosher salt. Give it a good stir to combine everything nicely.
- Step 2: Add your cubed mozzarella cheese to the bowl with the marinade. Using a spoon or spatula, gently fold the cheese cubes until they are all nicely coated in that flavorful oil and herb mixture. Avoid stirring too vigorously to keep the cheese cubes intact.
- Step 3: Cover the bowl tightly (plastic wrap or a lid) and pop it in the refrigerator. Let it chill and let those flavors meld for at least 1 to 2 hours. Give it a gentle stir occasionally while it's chilling to ensure all the cheese gets coated.
- Step 4: Once it's had time to marinate, it's ready to serve! You can serve it straight from the fridge or let it sit out for 15-20 minutes to come closer to room temperature for flavors to open up. Spoon the marinated mozzarella and some of the delicious oil into a serving dish. Serve on its own, skewered with cherry tomatoes and basil, added to an antipasto platter, or on a charcuterie board.
Notes
Tips for Success: Using fresh herbs makes a difference. Don't rush the marinade; 1-2 hours minimum chilling is key, longer is better. Handle the cheese gently when folding. This recipe is great for making ahead; it can be made up to 2-3 days in advance.
Storage: Store leftovers in an airtight container in the refrigerator for about 4-5 days. The oil may solidify in the fridge; let it sit at room temperature for 15-20 minutes before serving to soften.