Marinated Mozzarella Balls
Recipe courtesy of Sandra Lee’s Semi-Homemade magazine
Makes about 12 servings
1/4 cup extra virgin olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice (halve next time)
2 teaspoons parsley herb blend, Gourmet Garden (I used regular dried parsley)
2 teaspoons basil herb blend, Gourmet Garden (I used regular dried basil, although fresh would be great too)
1 teaspoon crushed red pepper
1 (8 oz) container fresh small mozzarella balls, drained
In a medium bowl, whisk together olive oil, lemon zest, lemon juice, parsley blend, basil blend, and red pepper. Add mozzarella, and stir gently to combine.
Cate’s Note: There is a recipe note that says that you can store this in the refrigerator for up to a week. Um, have you ever put olive oil in the fridge? Yuck. It gets all congealed. No thank you. If you have some leftover, try draining the olive oil as best as you can.
