Marinated Mozzarella

Today’s low carb appetizer is a super easy one.  When you have people coming over on the weekend at the last-minute, what you want is something that is no muss no fuss and this recipe for marinated mozzarella is definitely that. Antipasto plates are a great low carb appetizer to serve for your guests. I make this recipe using dried herbs because I always have them on hand. If you want to use fresh herbs you just have to double the quantity (1/2 teaspoon dry = 1 teaspoon fresh).

Ingredients:

  • 1/2 cup Olive Oil
  • 1/4 cup White Wine Vinegar
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Basil
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 2 cloves Garlic, crushed
  • 1/2 teaspoon Kocher Salt
  • 1lb Bocconcini Mozzarella
  1. Pour the olive oil and vinegar in an air tight jar
  2. Add the spices to the jar. Put the lid on and give it a shake.
  3. Depending on the size of your bocconcini you may want to cut them in half to be more bite sized.
  4. Add mozzarella to the jar.
  5. Put the lid on and shake thoroughly to coat the mozzarella in the herb mixture.
  6. Put it in the fridge to marinate for at least a couple hours. I like to make them up and keep them around all the time. Being that mozzarella is marinated it will keep forever in your fridge.
  7. Serve with toothpicks, olives, and pepperoni for a yummy antipasto plate. Enjoy!
Link to the main publication