Marinated Mozzarella Balls (Dairy)

This zesty hors d’oeuvre tastes best when prepared a day in advance. It will disappear faster than you can imagine.


1 pound (golf ball-sized) mozzarella balls, preferably made with salt

1/4 cup olive oil

3 garlic cloves

1/8 teaspoon kosher salt, or more, if desired

1/4 teaspoon dried basil

1/8 teaspoon crushed red pepper


Drain water from mozzarella balls. Place them on paper towels to dry.

Pour olive oil into a small saucepan. Squeeze garlic cloves through a press. Place the pressed garlic in the oil. Discard the fibrous parts of the garlic remaining inside the press. Heat oil on a low flame for 2 minutes, or until oil becomes fragrant with garlic. Be careful not to scorch the garlic. Remove pan from flame.

Add the remaining ingredients to the warm oil; stir until combined.

Transfer balls to a plastic container with a top that has a tight seal. Pour oil mixture over the balls. Close the container and gently shake until all the balls are well coated. Refrigerate balls for 24 hours. Every few hours, shake balls to insure even coating of oil. Remove from the refrigerator an hour before serving.

Yield: 14-16 mozzarella balls