Marinated mozzarella, it reminds me of warm summer days and picnics. It can be such a treat. I cannot tell you how many delicatessens have taken my money for this stuff. It’s so damn good but so damn pricy.
Then it occurred to me that I could make my own! Sometimes I am a bit slow. This mozzarella is crisp and savory. Perfect for your next caprese salad. That’s a hint by the way.
1. Take the 1/2 pound of fresh mozzarella and cut it into slices. You could also do cubes, circles or unicorns if you wanted. Just depends on what you plan to use it for. I am using this for a caprese salad so I want sheets of mozzarella for it.
2. Place the mozzarella in a dish and add the tablespoon of cilantro, tablespoon of basil, 1/4 teaspoon tarragon, 3 limes peels, one clove of garlic, teaspoon peppercorns, and 1/4 teaspoon salt.
3. Now add the 1/2 cup olive oil. It is really important to use a good olive oil for this because your mozzarella is gonna taste like it after. I used this lovely biodynamic olive oil from AmByth Estate. If you like good wine, I suggest checking them out. More importantly, if you live in California…visit the Paso Robles area and check them out. They are by appointment only but they have a very charming operation.
4. Now that the mozzarella is covered with yummy olive oil, fresh herbs and spices…we are going to let it sit in the fridge for about 6 hours to infuse it with all those flavors. Enjoy!
Hi, I’m Jerry James Stone and welcome to my food blog.
My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.
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