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marinated mozzarella balls pesto dressing for cheese pesto recipe for garlic bread salads pasta or pizza.

Marinated Mozzarella Balls

Kelly Jensen
This pesto Marinated Mozzarella Balls recipe is loaded with fresh herbs, spices, and a rich olive oil brine. A tasty appetizer or party side for your next Italian pasta night with friends or family. This antipasto mozzarella is soaked in a pesto vinaigrette to upgrade plain mozzarella cheese balls. This appetizer would be great served on toothpicks, along side oven baked garlic bread crostini, or plant-based rosemary focaccia bread slices.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Italian
Servings 8 servings
Calories 145 kcal

Ingredients
  

  • 1 8-ounce container mozzarella balls I used Ciliegine
  • 1/3 cup pesto store-bought or homemade recipe below
  • 1/4 cup olive oil
  • 1 lemon juiced
  • 1/4 cup basil chopped
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon tellicherry pepper

Instructions
 

  • Drain the water from the mozzarella balls.
  • In a large mason jar, add the cheese, pesto, lemon, olive oil, basil, pepper flakes, and black pepper. Cover with additional olive oil until the mozzarella balls are completely covered.
  • Refrigerate for at least 12 hours before enjoying.
  • Remove mozzarella from the refrigerator at least 1 hour before serving, for the olive oil marinade time to come to room temperature.

Nutrition

Calories: 145kcalCarbohydrates: 2gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 101mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 325IUVitamin C: 7mgCalcium: 23mgIron: 1mg
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