[CH] Tonight's Appetizer: Marinated Grape Tomatoes & Mozzarella Cheese

RisaG (radiorlg@yahoo.com)
Wed, 31 Dec 2003 15:28:17 -0800 (PST) 

This was part of my appetizer table for New Years Eve.
It was delicious. Of course, if you wish the
mozzarella to be spicier, use much more chile. Or a
different kind. I served some spicy pickled garlic
alongside so I left it at the level that the recipe
called for. For the most flavor, let it marinate
overnight or for several days in the refrigerator.

                     *  Exported from  MasterCook  *

               Marinated Grape Tomatoes & Mozzarella
Cheese

Recipe By     : adapted from internet recipe*
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizer                       
Cheese

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   1      pint          grape tomatoes -- washed &
dried
   1      lb            fresh mozzarella balls -- **
see note
   1      cup           extra-virgin olive oil
   2      tbsp          fresh basil -- julienne
   1      tsp           red pepper flakes
   2      tsp           dried oregano
   2      cloves        garlic
     1/2  tsp           salt

In small bowl, combine oil, basil, red pepper flakes,
oregano, garlic, and salt. Mix well.

Place tomatoes and mozzarella in a large bowl, or
canning jar. Cover with oil mixture. Make sure the oil
covers 
everything. Refrigerate.

Let marinate at least overnight, but better up to
several days. Shake occasionally to force seasonings
back into the oil.

Drain and reserve some of the oil when serving.***
Serve with toothpicks on a relish tray or in a
separate bowl. 

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* I got this recipe years ago when I used to chat at
The Kitchen Link. I never wrote down who actually
posted it or where they got it from. 
** Many companies sell mozzarella in small balls,
sometimes called Boccocino or Boccocini. Drain them
from their liquid before using and dry well. 

*** When you drain and reserve the oil, make sure to
refrigerate it. You can re-use it for the same purpose
or use it as a sauce over pasta, or you can sop up
some bread in it. Brush grilled bread with it and
serve as an appetizer topped with mozzarella.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 12/26/03

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