Marinated Mozzeralla
Ingredients
- 3 (8-oz.) blocks of mozzarella cheese
- 1 (8.5-oz.) jar of drained and halved sun dried tomatoes
- 1/2 cup of olive oil
- 3 tablespoons of finely chopped fresh flat-leaf parsley
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of Italian seasoning
- 1/4 teaspoon of salt
- 1/4 teaspoon of freshly ground pepper
- Garnish: flat-leaf parsley sprigs or fresh rosemary stems
Preparation
1. Cut the blocks of cheese into 1 inch cubes and arrange the cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup of olive oil, chopped parsley, and next 6 ingredients and then pour evenly over cheese cubes. Cover and chill for at least 8 hours or up to 24 hours. Transfer the mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired
Gorgonzola Truffles
Ingredients
- 4 ounces of softened cream cheese
- 1 (4-oz.) container of crumbled Gorgonzola cheese
- 2 teaspoons of finely chopped onion
- 1/2 teaspoon of Worcestershire sauce
- 1/4 teaspoon of black pepper
- 1/2 cup of cooked and crumbled bacon
- Apple and pear slices
- Grapes
Preparation
1. Beat the first 5 ingredients at medium speed with an electric mixer until they are well combined. Cover tightly and chill for at least 1 hour or until firm (can chill up to 3 days).
2. Roll the cheese mixture into 3/4 inch round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with apple and pear slices and grapes.
Mini Caprese Bites
Ingredients
- 1 pt. of halved grape tomatoes
- 10 to 14 fresh small mozzarella cheese balls, cut into thirds*
- 32 (4-inch) wooden skewers**
- 1/4 cup of extra virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1/4 teaspoon of kosher salt
- 1/4 teaspoon of pepper
- 6 thinly sliced fresh basil leaves
- Kosher salt and pepper to taste
Preparation
1. Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.
2. Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.
*1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.
**Wooden picks may be substituted.
Feta Cheese Truffles
Ingredients
- 4 ounces of softened cream cheese
- 1 (4-oz.) container of crumbled feta cheese
- 1/2 teaspoon of Worcestershire sauce
- 2 teaspoons of finely chopped onion
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped fresh parsley
- Cucumber slices
- Grape tomatoes
- Kalamata olives
- Whole almonds
Preparation
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.
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