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Marinated Mozzarella Appetizer


This always disappears quickly at parties. Serve with fancy toothpicks.


  • 1 batch 30-minute mozzarella, cooled and cut into 1/2-inch cubes
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped sun-dried tomatoes (not necessary to reconstitute first)
  • 1 large clove garlic, minced fine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon finely chopped fresh basil (can substitute 1 teaspoon dried)
  • 1 teaspoon chopped fresh thyme (or slightly less than 1/2 teaspoon dried)
  • Salt to taste if mozzarella is not salty


  1. Combine all ingredients and refrigerate for 3 to 4 hours up to overnight.
  2. Let come to room temperature before serving.

Olive oil may congeal overnight in refrigerator, but will liquefy again at room temperature.



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