Fresh herbs make these Marinated Mozzarella Balls incredibly flavorful. A hint of red pepper flakes adds interest and depth of flavor combined with a full-flavored extra virgin olive oil. Serve this marinated mozzarella with your next cheeseboard, charcuterie, or Antipasto platter. They’re also wonderful paired with summer tomatoes, or tossed into your favorite salads.
I first made these marinated mozzarella balls 8 years ago on whim, to put on a summer charcuterie board. From then on they’ve been a staple in our house.
You can mix up the herbs you use in this recipe, but I would encourage you to try it as written at least once because the combo is so good. And if you’re wondering if it’s worth marinating your own mozzarella? Rest assured the few minutes of prep work pays off in very flavorful dividends!
Store-bought marinated mozzarella can’t even compare to how good it is homemade. The only thing store-bought might have going for it is it lasts forever. But let’s face it… that isn’t a bonus in the flavor department.
Ingredients & Substitutions
- Mozzarella balls – sometimes called mozzarella pearls and the Italian name is Bocconcini which means ‘small mouthful’. Smaller mozzarella balls are sometimes called by the Italian name Ciliegine. If you can’t find mozzarella in a round shape, try the fresh mozzarella logs or larger mozzarella balls cut into small pieces. This method works for 2-3 days in the fridge.
- Olive oil – you want to use the best quality extra virgin olive oil you have for this recipe.
- Fresh herbs – I like using a combination of thyme, chives, and marjoram from my herb garden. Marjoram has similarities to oregano which also works really well in the recipe. (I can’t grow it where I live). In the summer I also like to use basil and chives together and omit the stronger thyme and marjoram. Experiment to find your favorite combos after you try it out once.
- Red pepper flakes – add a very small kick but not enough to be spicy. Add more if you’d like, but we prefer to keep it subtle for charcuterie boards.
- Salt & pepper – are key to bring out the flavors in this marinated mozzarella. Use sea salt or kosher salt for the best flavor.
How to make this recipe step by step
Step 1: Start by finely chopping up the fresh herbs. For the chives I cut them in even lengths first, then mince them. For herbs with a ‘woody’ stem be sure to remove the stems before chopping.
Step 2: Next mix the chopped fresh herbs together with the olive oil, red pepper flakes, sea salt, and pepper.
Step 3: Add the fresh mozzarella balls and toss them together with the olive oil herb mixture. Refrigerate for up to 1 week and bring back to room temperature to ‘melt’ the olive oil before serving.
Ways to serve this
- My favorite way to serve this marinated mozzarella is on my Summer Charcuterie Board.
- It’s also a great addition to my Cheese Board Date for 2 or my Antipasto Platter. It’s also perfect for my Summer Antipasto Platter.
- Try these with fresh tomatoes for a different take on a Caprese Salad. You can also omit the thyme and marjoram, use fresh basil instead, then drizzle the ‘Caprese’ salad with reduced balsamic vinegar.
FAQ’s
Marinated mozzarella will last for up to 5 days in the fridge. However I’ve found if you use dried herbs and make sure it’s completely covered with olive oil, it will last up to 2 weeks in the fridge.
Yes, dried herbs make a great marinated mozzarella as well. But a couple of tips apply: crush the dried herbs in your hands so there are no larger bits. This applies especially to any blend with dried rosemary in it. Also, dried herbs should be used in a 1:2 ratio of dried to fresh. So if a recipe calls for 2 tbsp fresh, you would use 1 tbsp or less of dried herbs.
Storing leftovers
- To store – place the marinated mozzarella into an airtight container and refrigerate for up to 5 days.
- Make ahead – this recipe keeps for up to 5 days in the refrigerator. Just bring it back to room temperature or until the olive oil is no longer solid before serving.
Tips & Tricks
- Homemade marinated mozzarella won’t last as long as store-bought. However to make sure it keeps as long as possible make sure your mozzarella is covered in olive oil before you refrigerate it. You may need to add additional oil depending on the container you choose. A layer of oil acts like a ‘preservative’ against air and helps the mozzarella to maintain the best freshness for up to 5 days.
- If you know you’re going to serve it right away, don’t worry about a layer of olive oil.
- Any leftover oil from this marinated mozzarella is great to cook with once you scoop the mozzarella out.
More Fresh Mozzarella Cheese Recipe Inspiration
I really hope you enjoy these Marinated Mozzarella Balls! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
Marinated Mozzarella Balls
INGREDIENTS
- 1 pound mozzarella balls
- 1 tbsp fresh thyme - stems removed & chopped
- 1 tbsp fresh chives - minced
- 2 tsp fresh marjoram - or oregano, stems removed & chopped
- 1/4 cup extra virgin olive oil - plus up to 1/4 cup more for covering the marinated mozzarella
- 1/2 tsp red pepper flakes - or more to your taste
- 1/2 tsp sea salt
- 1/4 tsp black pepper
INSTRUCTIONS
- Add the chopped fresh herbs to a large bowl with the olive oil, red pepper flakes, sea salt, and pepper. Mix to combine.
- Add the fresh mozzarella balls and toss to evenly coat.
- Transfer the mozzarella to a container to refrigerate and cover with a layer of olive oil. Pint jars work well for storage and you'll need less oil to cover the mozzarella.
- Marinated for at least 1 hour before serving to allow the flavors to develop.
- To serve allow the mozzarella to come to room temperature until the olive oil isn't solid before serving. Scoop out the marinated mozzarella allowing most of the oil to drip back into the container.