Marinated Mozzarella with Peppadew Peppers

Marinated Mozzarella with Peppadew Peppers

Fresh mozzarella pearls soak up garlic, herbs, and sweet-tangy peppadew brine for an easy party appetizer.

Total 4 hr 5 min Makes 8 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Creamy mozzarella pearls mingle with sweet-tangy peppadew peppers in a bright olive oil marinade scented with garlic, oregano, and fresh herbs. The cheese needs just a few hours to soak up flavor, making this a convenient make-ahead starter for parties or antipasto platters. Serve with crusty bread or toothpicks for easy snacking.

Ingredients

  • 16 ounces fresh mozzarella pearls, drained
  • 1 cup peppadew peppers, drained and halved
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons peppadew brine (from the jar)
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh basil, thinly sliced
  • 1 teaspoon lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method

  1. Drain the mozzarella pearls and peppadew peppers well, patting dry with paper towels to remove excess moisture.

  2. In a medium bowl, whisk together the olive oil, peppadew brine, garlic, oregano, basil, lemon zest, red pepper flakes, salt, and black pepper.

  3. Add the mozzarella pearls and halved peppadew peppers to the bowl and toss gently to coat evenly in the marinade.

  4. Cover and refrigerate for at least 4 hours, stirring once or twice, to allow the flavors to meld.

  5. Let the mixture sit at room temperature for 15 minutes before serving to soften the olive oil, then transfer to a serving dish with toothpicks or a slotted spoon.

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    Marinated Mozzarella with Peppadew Peppers

    Creamy mozzarella pearls mingle with sweet-tangy peppadew peppers in a bright olive oil marinade scented with garlic, oregano, and fresh herbs. The cheese needs just a few hours to soak up flavor, making this a convenient make-ahead starter for parties or antipasto platters. Serve with crusty bread or toothpicks for easy snacking.

    4 hr 5 min 8 servings 210 cal

    Ingredients

    • 16 ounces fresh mozzarella pearls, drained
    • 1 cup peppadew peppers, drained and halved
    • 1/2 cup extra-virgin olive oil
    • 2 tablespoons peppadew brine (from the jar)
    • 3 cloves garlic, thinly sliced
    • 1 tablespoon fresh oregano, chopped
    • 1 tablespoon fresh basil, thinly sliced
    • 1 teaspoon lemon zest
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper

    Method

    1. 1

      Drain the mozzarella pearls and peppadew peppers well, patting dry with paper towels to remove excess moisture.

    2. 2

      In a medium bowl, whisk together the olive oil, peppadew brine, garlic, oregano, basil, lemon zest, red pepper flakes, salt, and black pepper.

    3. 3

      Add the mozzarella pearls and halved peppadew peppers to the bowl and toss gently to coat evenly in the marinade.

    4. 4

      Cover and refrigerate for at least 4 hours, stirring once or twice, to allow the flavors to meld.

    5. 5

      Let the mixture sit at room temperature for 15 minutes before serving to soften the olive oil, then transfer to a serving dish with toothpicks or a slotted spoon.