Planting season is just getting started at Eckert’s Garden Center in Belleville and our team couldn’t be more excited. Plants are arriving daily and our staff and I can’t wait to share our passion for plants with our guests!! This weekend we have two fairy gardening classes and a cooking class featuring herbs. With longer days and warm weather on the way, I simply cannot contain my plant enthusiasm!!
My senses went into overdrive when I saw all the herb plants in our greenhouse. I just had to make this recipe for Herb Marinated Mozzarella. It is a highly adaptable recipe and it’s fun to experiment with different combinations of your favorite herbs. The recipe begins by infusing the oil over low heat with fresh cut herbs. After the herb oil has cooled, it can be poured over the mozzarella. A period of time in the frig allows the bright herb flavors to infuse the mozzarella. This is a nice appetizer or side dish for pasta night and a great way to show off your herb growing skills!
Eat well this spring! Angie
Herb Marinated Mozzarella
1 Tbs. chopped fresh chives
1 Tbs. chopped fresh thyme
2 tsp. chopped fresh rosemary
1/4 tsp. crushed red pepper
2 cloves of garlic, smashed
3 strips of lemon zest, about 1” long
1 cup extra-virgin olive oil
1 8oz ball of fresh mozzarella
Combine first 7 ingredients in a small pot over low heat. Cook 20 minutes, turn off the heat. Let oil mixture come to room temperature in the pot.
Slice cheese into 1/4” thick slices. Pour about 1/4 cup of the oil into an 8 x 8 or 9 x 9 glass or ceramic dish. Place cheese rounds in dish in a single layer. Pour another 1/4 cup of oil on top of slices. Repeat with another layer of cheese. Pour all remaining oil on top of the second layer of cheese. Cover pan and refrigerate 8-24 hours. Serve cheese with crusty bread. Reserve remaining oil for brushing on chicken before baking or tossing on cooked pasta or steamed vegetables.