These Olive Oil Marinated Mozzarella Balls are a fast and simple canapé that takes under 15 minutes to make. It's the ideal hors d'oeuvre for Thanksgiving, Christmas, New Years, or some other gathering!
Do you love canapés as much as I do? I could genuinely eat them for pretty much every feast. That is the reason I was so energized when Bertolli connected with me to inquire as to whether I could make a simple hors d'oeuvre that could be made in less than 20 minutes.
What I love about these marinated mozzarella balls is that they appear to be so extravagant and make certain to intrigue your visitors, yet they are staggeringly straightforward. Utilizing Bertolli Extra Virgin Olive Oil here is key on the grounds that the kinds of the garlic and herbs are fat dissolvable, which implies they truly should be sprouted in oil to draw out their full flavor. A quality additional virgin olive oil is "cold squeezed" for a normally full-bodied fruity flavor that not just draws out the best in the garlic and flavors yet praises them.
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Ingredients
- 3/4 cup Bertolli extra virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon fresh oregano finely chopped
- 1/2 teaspoon red pepper flakes or to taste
- 1/4 teaspoon kosher salt or to taste
- 16 ounces bocconcini or ciliegine mozzarella drained
Instructions
- Mix together the olive oil, garlic, herbs, red pepper flakes and salt.
- Add the mozzarella balls, stir to fully coat.
- Allow to marinate for an hour or longer. The longer they marinate, the better the flavors will be. Store in the refrigerator in an airtight container for up to five days.
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