Pesto Marinated Mozzarella Balls
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.
Servings: 8 servings
Calories: 145kcal
Cost: $3
Ingredients
- 1 8-ounce container mozzarella balls I used Ciliegine
- 1/3 cup pesto store-bought or homemade recipe below
- 1/4 cup extra virgin 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: 145kcal | Carbohydrates: 2g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 101mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg