How long will the marinated mozzarella keep?

It will keep well for 5 days in the fridge in an airtight container or jar. I like to use a jar because it means the mozzarella is more submerged in the oil.

Why has the oil gone grainy and cloudy after being in the fridge?

This is totally normal! Olive oil will slightly solidify when stored in the fridge, but when you bring it back to room temperature, it quite quickly goes back to normal.

What can I serve the marinated mozzarella with?

The options are endless, but here are some ideas to get you started - - serve as part of an antipasti/grazing board alongside marinated olives , marinated feta , pita chips , sourdough crackers , crudites and a selection of dips . - spoon onto bread or crostini for an easy lunch or party bite. It's great with no-knead focaccia , rosemary parmesan bread , Vogel's style seed bread or soft garlic flatbreads . - toss through pasta or salads to add a lovely little creamy bite. It's great in this orzo pesto salad too. - scatter on top of homemade pizza in place of regular mozzarella for even more flavour. - serve in a bowl by itself with some skewers and a cocktail!

10 Minute Marinated Mini Mozzarella Balls (Bocconcini)

Name: 10 Minute Marinated Mini Mozzarella Balls (Bocconcini)
Prep time: 10 min
Total time: 10 min
Cuisine: mediterranean
Ingredients: 250g/9oz mini mozzarella balls (bocconcini); ½ cup olive oil; 1 teaspoon chilli flakes; 3 garlic cloves, crushed; 2 sprigs fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; A handful of fresh basil leaves, finely chopped; 1 teaspoon flaky salt; 1/2 tablespoon sweet chilli jam; Zest of 1 lemon

Description

These gorgeous mini mozzarella ball balls are tossed with a zingy, lemony, herb-packed marinade to make the best, easiest party snack that takes just 10 minutes to make. Serve up with crispy pita chips, fresh focaccia or in a bowl by itself with skewers on the side.

I guarantee your guests will be crowding around these (so I recommend making a double batch!) They also use mainly cupboard staples and are MUCH cheaper than those tiny pots of marinated mozzarella you can buy at the store.

Ingredients

Units Scale

250g/9oz mini mozzarella balls (bocconcini)
1/2 cup olive oil
1 teaspoon chilli flakes
3 garlic cloves, crushed
2 sprigs fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
A handful of fresh basil leaves, finely chopped
1 teaspoon flaky salt
1/2 tablespoon sweet chilli jam
Zest of 1 lemon

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Instructions

Prepare the mozzarella. Drain the mini mozzarella balls in a sieve or colander over the sink, then use a paper towel to pat them dry. Set aside in a shallow bowl.
Mix the marinade. Add 1/2 cup olive oil, the crushed garlic, 1 teaspoon of chilli flakes, rosemary, thyme, basil, flaky salt, 1/2 tablespoon of sweet chilli jam and the zest of 1 lemon to a small bowl. Mix to combine well.
Mix the marinade with the mozzarella. Pour the marinade all over the drained mozzarella, then gently toss to combine. You can serve the mozzarella balls right away, but they get even better the longer you let them sit in the marinade. Serve at room temperature for the best flavour.

Notes

STORAGE INSTRUCTIONS: The mozzarella will be fine for 5 days stored in the fridge – I like to store it in a glass jar so that more of the mozzarella is submerged in the marinade – but a regular airtight container will be fine. The fresh herbs will dull in colour after the first couple of days, so keep that in mind if you’re prepping ahead for entertaining.

INGREDIENT NOTES: You can get as creative as you like with this recipe. Oregano or mint would be great here too, as would flat-leaf parsley. Skip the chilli flakes if you’re worried about spice, or replace the sweet chilli jam with honey or maple syrup. There is a decent amount of garlic in the marinade, so you could reduce the amount (or increase it!) if you like, or use confit garlic. Similarly, you could use lime zest or orange zest in place of the lemon. This marinade is also gorgeous with a whole, regular sized mozzarella, or burrata.

SERVING SUGGESTIONS: The mozzarella is perfect as part of an antipasti/grazing party spread – serve up with skewers, pita chips, sourdough crackers or fresh bread (no-knead focaccia, rosemary parmesan bread, Vogel’s style seed bread or soft garlic flatbreads are great options). It’s also delicious tossed through salads (it’s FAB in orzo pesto salad) or pasta, scattered onto pizza, or just served up on toast (you could replace the burrata with the mozzarella in roasted tomato toast or hot honey toast)

Prep Time: 10
Category: snacks
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 3 balls