This is another fridge staple here at home. I like to buy bocconcini in water and make a quick herb-infused oil-based marinate for it. It keeps well in the fridge and the flavours improve with time, although these little mozzarella balls never lasts too long in our fridge. The herbs I use are normally oregano and thyme because I always have them at home. Often when I have guests over, this is what I serve as a quick appetizer. Be sure to have a good, crusty bread to soak up some of the oil.
Marinated Mozzarella Recipe:
1 container (8oz) of bocconcini (small mozzarella balls)
1/4 cup of extra-virgin olive oil
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1/4 teaspoon red-pepper flakes
zest of 1 small lemon
1/2 teaspoon of kosher salt
Drain the mozzarella balls. Mix all ingredients well in a jar and refrigerate overnight. Move them around from time to time so the oil covers all pieces of cheese. Remove from the fridge 30 minutes before you serve it.