Mozzarella in Provencal oil
A simple aperitif is something that I always like to enjoy at the table, I like cheeses marinated in oil a lot, especially mozzarella for its softness and freshness. Today I show you a simple and very rich Provencal mozzarella in oil recipe, ideal as an aperitif.
A good loaf of bread will complete this delicious bite. I have used large mozzarella balls, but if you want you can also do it with the smaller ones and present it as an aperitif at these parties, sure that everyone will enjoy it.
2 large mozzarella balls, 4 sun-dried tomatoes in oil, 2 garlic cloves, 2 bay leaves, black peppercorns, sprigs of thyme, sprigs of rosemary, and olive oil.
How to make mozzarella in Provencal oil:
We start by preparing the garlic, for this we remove the skin and cut it into slightly thick slices. We booked.
We drain the mozzarella and dry it lightly with kitchen paper.
We introduce the cheese into the jar that we are going to use and distribute the tomatoes and garlic inside it. Next we add the rosemary, thyme, bay leaf and pepper.
We continue adding the olive oil until all the ingredients are covered.
We reserve and let it marinate at least 5 hours before taking it.
Processing time | 10 minutes
Difficulty | Low
Mozzarella in Provencal oil is a dish that you can take both as an aperitif and as a starter, for a light lunch or dinner, with a rich bread and a salad it will be perfect, as well as light.