Ingredients & Common Substitutions
Another benefit of this dish is the simple ingredient list. You will need:
- Mozzarella. You can use just about any form of fresh mozzarella. Pictured here are Ciliegine, small mozzarella balls about the size of cherries. You can also use mozzarella labeled Bocconcini or Perlini, or even grab a package of larger pieces and cut them into bite-sized pieces yourself.
Fun fact: the word Ciliegine actually stems from the Italian word for cherry: la ciliegia.
- Olive oil. Use a high-quality extra-virgin olive oil if possible. The flavor will shine!
- Garlic. A few fresh cloves, finely minced. Sub roughly 1/2 teaspoon of garlic powder only if desperate!
- Herbs. Fresh herbs make this sing. Try a mix of basil, thyme, and oregano all the Italian classics. Add rosemary or marjoram if youre feeling fancy.
- Balsamic Glaze. Usually sold alongside oils and vinegars, and well worth keeping in your pantry. Or make your own!
- Tomatoes. Cherry, grape, or quartered heirloom tomatoes all work beautifully.
- Avocado. This is optional I usually add avocado if Im serving this as more of a side or salad, but omit if serving as an appetizer.
- Kosher salt and red pepper flakes. If you want to avoid all heat, sub black pepper for the red pepper flakes.
Italian Fresh Tomato Cheese Pie
This Italian Fresh Tomato Cheese Pie is a perfect recipe to make for lunch or dinner. Use store-bought crust or puff pastry and fill it with cheeses, fresh basil, and Italian seasonings.
Top with your fresh tomatoes and bake until the crust is golden and the cheese is melted, then salt and pepper to taste.
Garnish with fresh basil leaves for a colorful and lovely presentation. This tart is sure to be a favorite. Its easy to make, pleasing to the eye, and tastes delightful. This is a great vegetarian option for any occasion.
Why We Love This Recipe:
A few simple ingredients transform delicious mozzarella balls into a really special appetiser. As with most food, homemade is best. When we make it, we are in control of the ingredients which we use and in the case of Marinated Mozzarella Balls, we can customise them to suit our taste. Just some of the reasons that we love this recipe are:
- This is a delicious, easily made, Mediterranean inspired appetiser, perfect to make ahead of time for relaxed entertaining.
- A container of cherry bocconcini is a fraction of the cost of a specialty cheese, making this an economical starter, ideal for entertaining.
- There are so many ways to use it. Serve it with crusty bread to enjoy the cheese and soak up the flavour-filled oil. As well, it is a great addition to a salad, on a pizza or crostini or toss through with my Roasted Cherry Tomato Pasta.
- If youre making the Marinated Mozzarella Balls for a crowd, it is easy to increase the quantities to suit.
- You can easily customise the flavours to suit your taste. If you dont like chilli, leave it out, if you prefer other herbs, use those. If you dont have lemon but have an orange, some strips of peel or zest would be a great addition.
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How To Store Marinated Mozzarella Balls
If you choose to marinate the mozzarella balls for longer than 1 hour, I would not recommend using balsamic vinegar. Balsamic vinegar will break down the cheese which will make the balls fall apart.
Just keep this in mind if you choose to use balsamic in your marinade.
If you are making the marinated mozzarella balls in advance, you can simply add the balsamic vinegar about 30 minutes before you are ready to serve to add that extra flavor.
Otherwise, marinated mozzarella balls can be stored in an air-tight container in the fridge for up to 5 days after you make them.
Olive oil will congeal in the fridge so make sure to remove the mozzarella balls and let them sit on the counter for 1-2 hours before you serve to allow the olive oil to return to room temperature.
As you can imagine, freezing the mozzarella balls is not a good idea and I do not recommend it.
You can store the cheese at room temperature if you are going to be eating it the same day, but any more than one day you should put it in the fridge.
Did You Try This Recipe?
If so, I would love to keep in touch! I enjoy seeing photos and comments about the recipes that you make! You can follow me on and I will repost your goodies in my stories and comment on it too! Just tag me at and hashtag #wowitsveggie. I cant wait to see what you make!
Antipasto Skewers With Marinated Mozzarella
When it comes to antipasto your options and variables are pretty much limitless. Ive loaded these skewers with:
pepperonifresh basilmarinated mozzarella balls
but you can really play around with your ingredients and mix and match what youre working with. Switch up the basil for another herb, opt for feta in place of mozzarella, choose an alternative meat, whatever you want.
This recipe includes marinated mozzarella for a little added zing but if want these in a pinch you can skip that step or look for marinated mozzarella balls in store. I recommend letting the cheese marinate for at least an hour for added flavor. Altogether that would take the prep time to about an hour and ten minutes since the actual assembly can be done in a snap.
And most importantly try not to eat too many of these antipasto skewers before your guests arrive!
Dont forget to #asaucykitchen on instagram if you make these antipasto skewers. We love seeing what you make! You can also post your pictures to our page!
Did you make this?
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Pesto Marinated Mozzarella Balls Recipe
This pesto recipe is loaded with fresh herbs, spices, and a rich olive oil brine. A tasty appetizer or party side for your next Italian pasta night with friends or family.
This antipasto mozzarella is soaked in a pesto vinaigrette to upgrade plain mozzarella cheese balls. This appetizer would be great served on toothpicks, along side oven baked garlic bread crostini, or plant-based rosemary focaccia breadslices.
I love anything marinated in a herby, briny sauce and this marinated mozzarella balls recipe is a fantastic way to upgrade store-bought cheese. I made this recipe after having some extra pesto and mozzarella that I needed to use and the combination was perfecto!
These pesto mozzarella cheese balls are a fantastic appetizer to serve on their own, a great snack, on homemade pizzas, or a way to elevate your next pasta night. You can use homemade or store bought pesto for this recipe, so make it easy!
Olive Oil Mozzarella Balls Ingredients
To make olive oil marinated mozzarella balls, you will need the following ingredients :
- Mozzarella Pearls: fresh mozzarella balls can be found in the deli section of your grocery store or at your local Italian market. Get the regular, not the mini size.
- Extra VirginOlive Oil
- Fresh Garlic
- Fresh Basil: You can also use dried herbs. If you use dried herbs, make sure to decrease the amount you use. Fresh herbs shrink when they are dried, so they cannot be measured 1 to 1.
- Oregano
- Salt: You can use regular salt or Kosher salt
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Cheesy Penne And Mozzarella Casserole
This Cheesy Penne and Mozzarella Casserole uses canned tomatoes and dried Italian seasoning with fresh mozzarella and penne or other hearty pasta to produce a comforting and melty casserole that is sure to become a favorite in your household.
This casserole uses a lot of cheese. If youre watching fat and calories, you can reduce the cheese or use skim instead of full-fat cheese.
You can also add sausage or meatballs to this dish for a dose of meaty protein. Tip: Undercook your pasta as it will continue to cook as the dish bakes.
Whats In This Pesto Marinated Mozzarella Cheese Recipe
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- Extra Virgin Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- its really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, its an excellent value, I would highly recommend!
- Lemon Juice
- Fresh Basil which I grow year-round in my Aerogarden
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Tellicherry Peppercorns:Its amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.
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What To Eat With Marinated Mozzarella
The most simple way to serve this appetizer is on a charcuterie or antipasti board, eating it with crusty bread, some prosciutto and fruit. So delish.
Buuuut there are other fantastic ways to eat marinated mozzarella.
Like on homemade pizza. Making a grilled pizza with well-seasoned mozzarella .
Or in a delicious green salad, tossed with seasonal fruits and veggies.
In a cherry tomato caprese salad, drizzled with some of the olive oil marinade!
What Kind Of Olive Oil To Use
Of course you can use whatever kind of olive oil you have on hand, but the mozzarella balls recipe works better when you are careful with what you choose.
I suggest a cold-pressed olive oil and my family uses organic. You do not have to use organic, but I wouldnt use the bottom of the barrel either.
A nice $8-$10 olive oil works well when making these marinated mozzarella balls.
I also recommend getting olive oil in a glass container instead of a plastic container as the flavor is usually better as well.
Olive oils do change in flavor based on how they are made, so make sure you choose when that you love. But again, you basic $10 olive oil in a glass bottle should work well for the mini mozzarella balls.
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Pasta With Roasted Spring Vegetables And Marinated Mozzarella
Pasta with Roasted Spring Vegetables and Marinated Mozzarella is a light and healthy, gluten-free main featuring fresh spring vegetables, and decadent marinated mozzarella balls.
This post may contain affiliate links.
We are T-minus 17 days, 2 hours, 21 minutes, and 131211 seconds away from the kickoff to summer Farmers Market season, people! Can I get a hip-hip-hoor Too much too early?
Either way, Im so excited we officially we made it through the season that shall not be named. Except my poor friends in Denver what in the world is happening in Denver?! Im thinking you are more than ready to say goodbye to the fresh pow pow until next season.
Clearly the fragrance of blossoming trees and flowers perfuming the neighborhood has gone to my head, or maybe its the colors in this gorgeous plate of food that have got me in a tizzy, but spring is undeniably here and Im celebrating with a big plate of Pasta with Roasted Spring Vegetables and Marinated Mozzarella!
This year Im committing to going to the Farmers Market at least twice a month. My Mom and I were groupies for years but I was thrown off my game the summer after Lincoln was born because wed always have to race back for his morning nap and just never got back into the groove. This year hes old enough to really enjoy the lively music, Farmers Market treats and fresh samples galore, so bottom line were ready to make our return as Farmers Market regulars.
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Ingredients In This Recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Cherry bocconcini also known as Ciliegine mozzarella, these bite-sized balls of mozzarella work perfectly for this appetiser.
Cayenne chilli/pepper for a hit of spice and colour.
Garlic a couple of fresh cloves add great flavour.
Lemon zest adds a bright note.
Black peppercorns they are used whole.
Dried oregano adds to Mediterranean flavours.
Sea salt flakes as the cheese is mild in taste, this helps the flavours come together.
Extra virgin olive oil for its flavour and nutritional benefit.
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Tips For Making This Recipe
- Use a good quality olive oil. Its such a dominant component of this recipe so you really dont want to use something subpar.
- ¾ cup of olive oil was used. If you need more oil to cover everything over, no worries just top up with a little more.
- While you can use another variety of mozzarella, fresh is best.If you like more of an ingredients, like a herb, than adjust to taste.
- Sub the red wine vinegar for white wine or balsamic if thats what you prefer or have on hand.
- This marinated bocconcini is best the next day so all the flavours have a chance to develop. Refrigerate once you make. When ready to enjoy, leave out for about 30 minutes before digging in.
How To Marinate Mozzarella Balls
In a large bowl, whisk together all ingredients except the mozzarella balls.
More specifically:
- a pinch of red pepper flakes
- salt and pepper to taste
- Optional: 1 tablespoon of finely chopped fresh chives
Add 200 grams of drained, fresh mozzarella balls and combine gently together to fully coat. Cover and refrigerate for at least 7 hours for the flavors to develop.
Thats all there is to make this fresh mozzarella recipe!
See, I told you this was going to be easy
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How To Make Marinated Mozzarella
To get going here, you basically just cook the garlic for a little bit in some of the olive oil. This kinda gets everything going for flavour town!
Turn off the heat, then add dried herbs, crushed red pepper flakes, salt and pepper.
Pour in remaining oil, fresh herbs, vinegar and bocconcini. Cover and gently give a little shake to make sure everything is incorporated.
Thats pretty much it .
Easy, huh?
Youre going to want to store this in the refrigerator for a little to let the flavours get to know each other. Its better the next day.
Tip: The oil will solidify in the fridge but will liquefy once out for a little. Thats totally normal!
Pasta Pie With Fresh Mozzarella And Basil
This is a creative and fun way to use leftover pasta, but this recipe shows you how to make Pasta Pie with Fresh Mozzarella and Basil from scratch.
It only takes a few ingredients and some layering action to put together this tasty and cheesy mozzarella recipe.
Dont skimp on the parmesan on the final layer. It bakes up browned and crispy. Tip: Make sure you fully coat the pasta with the sauce for best results. Garnish with chopped basil before serving.
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Add The Mozzarella Balls To A Bowl
To get started, you’ll first need to add the mozzarella balls to a bowl. If you’re using the mozzarella pearls, you may notice that they tend to stick together once removed from the vacuum-sealed packaging. Use a spoon to break them up, if this happens. If you use the slightly larger ciliegine mozzarella balls, you likely won’t have to deal with this, as these are typically packaged in a water-packed tub.
How To Make Italian Marinated Mozzarella:
- Roast Garlic – If roasting your own garlic, begin by preheating oven to 400F. Next, cut the tops from garlic bulbs so that the cloves are exposed & peel most of the outer layers. Drizzle a bit of olive oil onto the exposed cloves, wrap the bulbs tightly in aluminum foil, and roast garlic for 40-45 minutes until cloves are tender and slightly caramelized. Allow garlic to cool slightly before gently squeezing out roasted cloves or gently pulling layers back for a cleaner clove.
- Mix Marinade Combine extra virgin olive oil, lemon juice, finely chopped herbs, capers, anchovies, roasted garlic, salt, and red pepper flakes in a medium bowl.
- Add Mozzarella and Marinate Drain mozzarella balls and add to marinade. Mix to fully coat. Taste and add more salt if needed. You can serve immediately or allow mozzarella to marinate at least an hour before serving. The longer the mozzarella sits in the marinade, the more flavor they will have.
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Tips For Success And Faqs:
To prevent bacteria and the potential growth of botulism in fresh ingredients, such as garlic, herbs or spices which are packed in oil, the Marinated Mozzarella Balls must be stored in the refrigerator for no longer than two days. The cheese and the oil should be consumed within that time.
How long can I keep the Marinated Bocconcini for?
You can keep it refrigerated for up to 2 days. The oil will solidify slightly so you will need to bring it to room temperature to serve. Make a batch that you can enjoy within this time. Fresh ingredients, such as herbs and garlic, when stored in oil, cannot safely be kept for a long time as they have the potential to develop bacteria that can cause botulism.
What oil is best to use?
The mini bocconcini, along with the herb and spice flavoured olive oil, are delicious served with crusty bread so the best oil to use is extra virgin olive oil. As the oil is such an important flavour component, use the best olive oil that you have.
How long do the mozzarella balls need to be marinated for?
Store the prepared mozzarella balls in the refrigerator for at least two hours before serving to allow the flavours to develop. Bring to room temperature before serving.