Saturday, January 9, 2010

Marinated Mozzarella Cubes

(Photo courtesy of Taste of Home)
Knowing we had to travel over Christmas, I wanted to be able to pack things that would travel quite easily. These cheese cubes were perfect since they were sealed tight in their jars. I ended up making 2 of these jars, and they either 1) were not very good or 2) or it was just a lot of cheese, because the two jars lasted through two Christmas get-togethers and New Years Eve!

I really liked these, but I think the oil may have thrown some people off. I tried to limit the amount of oil that went in the serving dish, and I think some people were just confused about what those white cubes were! I did not add the roasted red peppers (because I forgot to buy them) but I think next time I will add them in. The only other tricky thing about this is that I could not find any single canning/mason jars, so I had to buy a pack of 12.

Marinated Mozzarella Cubes
Source: Taste of Home


1 pound mozzarella cheese, cut into 1-inch cubes
1 jar (7 ounces) roasted red peppers, drained and cut into bite-size pieces
6 fresh thyme sprigs
2 garlic cloves, minced
1-1/4 cups Crisco® Extra Virgin Olive Oil or Canola Oil
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
Bread or crackers


In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice.

In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes. Pour into jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers. Yield: 4 cups.

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