Marinated Baby Mozzarella
Infused with lemon, garlic, and fresh herbs
Why This Recipe Works
Gently heating the aromatics in oil blooms their flavor before they hit the cold cheese, ensuring a deep infusion without melting the mozzarella. Be sure to bring the dish to room temperature before serving so the oil returns to a silky, liquid state.
Instructions
Rinse the mozzarella thoroughly in a colander, drain well, and pat dry with paper towels before transferring to a medium bowl.
Combine the olive oil, shallot, garlic, oregano, salt, lemon zest, and red pepper flakes in a small saucepan over low heat.
Cook until the shallot is softened, about 10 minutes—keep the heat low so the aromatics do not brown or become bitter.
Pour the warm oil mixture over the mozzarella and toss gently to coat every piece.
Cover and refrigerate for at least 4 hours, or up to 2 days, to allow the flavors to penetrate the cheese.
Bring the cheese to room temperature and stir in the remaining olive oil before serving; the oil should be fluid and clear rather than cloudy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
Can I make this ahead of time?
The marinated mozzarella can be made up to 2 days in advance and stored in the refrigerator.
