What type of mozzarella do I need?
If your grocery store has the hard, low-moisture mozzarella typically sold in the U.S., that’s the one this recipe is designed for. If you want to make a version to share straight away, you can try a creamy fresh mozzarella in whey. Make sure it’s not too ripe, though, or it will fall apart in the marinade.
What alternatives to mozzarella can I try?
The choice of mozzarella is based on the fact that it’s a light but creamy cheese. You could marinate other hard cheeses, such as provolone, Gouda, edam or even cheddar. You could also try a crumbly cheese like feta, but after just a few bites, their heaviness might slow your progress!
Watch How to Make Marinated Mozzarella
Ingredients
1/3 cup olive oil
1 tablespoon chopped oil-packed sun-dried tomatoes
1 tablespoon minced fresh parsley
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon minced chives
1/4 teaspoon garlic powder
1 pound cubed part-skim mozzarella cheese
Directions
1
In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.
Nutrition Facts
1/4 cup: 203 calories, 16g fat (7g saturated fat), 24mg cholesterol, 242mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 12g protein.
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