Marinated Mozzarella
2 lbs mozzarella cheese, cut into 1-inch cubes
4 garlic cloves, smashed with the flat side of a knife
4 C olive oil
2 C loosely packed basil leaves, cut into thin strips, or 4 tsp dried basil
½ tsp red pepper
Put cheese in 4 clean, wide-mouthed pint jars. To each jar, add 1 garlic clove, 1 C oil, ½ C basil strips (or 1 tsp dried basil) and 1/8 tsp red pepper.
Cover and turn jars upside down a few times to mix ingredients. Refrigerate at least 3 days for flavor to develop. (Oil will get cloudy when cold. Bring to room temperature before serving so the oil liquifys.)
Makes 8 cups.
May be served as an appetizer of over salad greens.
May be refrigerated for 1 month.
Variation: Use 2 lbs of feta cheese insead of mozzarella, and replace the basil with 2 small sprigs of fresh rosemary, oregano and thyme (or ½ tsp or each dried). Proceed as directed.
4 garlic cloves, smashed with the flat side of a knife
4 C olive oil
2 C loosely packed basil leaves, cut into thin strips, or 4 tsp dried basil
½ tsp red pepper
Put cheese in 4 clean, wide-mouthed pint jars. To each jar, add 1 garlic clove, 1 C oil, ½ C basil strips (or 1 tsp dried basil) and 1/8 tsp red pepper.
Cover and turn jars upside down a few times to mix ingredients. Refrigerate at least 3 days for flavor to develop. (Oil will get cloudy when cold. Bring to room temperature before serving so the oil liquifys.)
Makes 8 cups.
May be served as an appetizer of over salad greens.
May be refrigerated for 1 month.
Variation: Use 2 lbs of feta cheese insead of mozzarella, and replace the basil with 2 small sprigs of fresh rosemary, oregano and thyme (or ½ tsp or each dried). Proceed as directed.