A Quick and Memorable Specialty Cheese Preparation
Mozzarella Marinated with Fine Herbs
Recipes > Dinner > Side Dishes > Mozzarella Marinated with Fine Herbs

Are you a Smart Kitchen™ Chef?

Try it FREE or take a TOUR to explore Smart Kitchen!
Recipe Checklist:
Ingredients
  • An 8 oz. container of Bocconcini, Cherry-Sized Mozzarella Balls
  • 1/2 cup of Extra Virgin Olive Oil
  • 1 T Fresh Thyme, de-stemmed
  • 1 T Fresh Oregano, de-stemmed
  • 1 T of Fresh Basil, (chiffonade)
  • 1 Bay Leaf
  • 1/2 t of Lemon Zest
  • 1/4 t of Kosher salt
Tools & Equipment
  • 12 oz. Mason Jar
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Strainer
  • Zester
Estimated Time
15 Minutes
Yield
8 oz of Marinated Mozzarella Balls
+ -

 

Because most Fresh Mozzarella is packed in either salt water brine or liquid Whey, begin by draining the Bocconcini (Italian for small mouthfuls), the small, Cherry Tomato-sized Mozzarella balls into a Strainer held over the sink so that the liquid can flow down the drain, while the Mozzarella remains behind in the strainer.

A smaller-sized fresh Mozzarella ball is marketed as “Pearls” in the United States and the larger fist-sized balls are called Grande Bocconcini. But we are calling for the cherry tomato sized fresh mozzarella in this recipe.

Next, while the Mozzarella drains, prepare all the other ingredients. Zest the lemon. De-Stem the Thyme. De-Stem the Oregano. Chiffonade and Measure out the fresh Basil.  Put all these other seasoning ingredients, including the Olive Oil, into the 12 oz. (340 g) Mason Jar.

Add the Bocconcini and mix the combined ingredients by gently tilting the jar from side to side. When it is well mixed, refrigerate the jar over night. If you pull out the chilling jar a few times while it cools and give it a few extra tilts, carefully, your results will be improved. Your marinated Mozzarella will last in the refrigerator at least 2 weeks.

When ready to use, just Temper, bring it to room temperature, 30 minutes before service.

You can use the Bocconcini in salads, as toppings for Brochettes, and you can even eat the Mozzarella right out of the jar. They also make a great dinner party or hostess gift, even the left over oil can be used to Sauté your next meal.