I'll tell you from the get-go: I don't like thyme that much and couldn't find any fresh sprigs at the store anyway. I just skipped that part of the recipe. The rosemary was a bit interesting too. Apparently Doug isn't a fan. Must remember for next recipe.
- 1 lb mozzarella cheese, cut into 1-inch cubes
- 1 jar (7 oz) roasted red peppers, drained, cut bite-size
- 6 fresh thyme sprigs
- 2 cloves garlic, minced
- 1 1/4 cups olive oil
- 2 tsp Italian seasoning
- 2 Tbsp fresh rosemary, minced
- 1/4 tsp crushed red pepper flakes
- bread or crackers
In a quart jar or large Tupperware with a tight fitting lid, layer 1/3 cheese, peppers, thyme and garlic. Repeat layers twice. In a small bowl, whisk oil, rosemary, Italian seasoning and pepper flakes. Pour into jar, seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.
NOTES: Before serving, I suggest leaving the container out for a few minutes. Maybe my fridge is just set to be really cool, but the oil solidified a bit and looked kind of nasty when we took it out. Once left out, the oil thawed and everything looked good, but I definitely wasn't touching it before.
We ate the cheese, but most of us agreed that we would have been happier with just plain mozzarella cubes. It just wasn't our favorite.
Serves 16
Total Time: 10 minutes plus marinating
Recipe from Taste of Home
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