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Marinated mozzarella on toast for lunch? Yes, please!
I try to eat a good number of fruits and vegetables. Really, I do.
But a surprising number of meals I eat consist of some version of bread and cheese. Usually pizza. But also things like cheese and crackers. Grilled cheese. Or even just bread made with cheese.
So this marinated mozzarella recipe fits right in. You don’t have to eat it on toast. It’s good in a salad. Or on a charcuterie board. But if you have some good crusty bread and toast it with garlic and olive oil, well, that’s the best way to eat this.
The mozzarella is easy to make, and you can add whatever you like. I used olive oil, a combination of fresh and dried herbs (specifically Hot Roasted Garlic, which is one of my favorite things!), and lemon zest. The cheese takes well to a lot of flavors. So use what you like. It seems unconventional, but I think curry powder would be pretty good here, as would a southwest blend like cumin and chili powder. Maybe some smoked paprika? Hmm…
Once you’ve submerged the soft cheese in your oil and spices, refrigerate for a few hours or days. But, when you serve it, it should be room temperature. So take it out of the fridge for a good half hour or more before you eat it. I promise you this is the best way. If it’s cold, the flavors are muted, the cheese isn’t as soft, and the oil will be much more viscous. Be patient.
Again, you can skip the toast. The cheese is good on its own. It’s also good with some jam or dried fruit, and maybe a few nuts on the side. It makes a good snack. And a good snack can almost always make a good meal.
Lemon Herb Marinated Mozzarella on Garlic Toast
This easy marinated mozzarella recipe is perfect for appetizers, snacks, or in addition to a salad, and on garlic toast.
Equipment
- Baking sheet
Ingredients
Marinated Mozzarella:
- 1 pound fresh mozzarella cheese drained if packed in water
- Zest of 1 lemon
- 1 teaspoon Italian seasoning
- 1 teaspoon Hot Roasted Garlic or red pepper flakes
- 1 teaspoon coarse sea salt more or less to taste
- 2 tablespoons finely chopped fresh parsley
- 1 sprig rosemary
- Lots of fresh ground black pepper
- Enough olive oil to cover
Garlic Toast:
- 1 loaf Italian bread thinly sliced
- Garlic powder
- Olive oil
Instructions
- To make the mozzarella, tear the cheese into bite sized pieces if not already prepared. Put in a shallow dish that has a lid, in a single layer.
- Add the remaining ingredients and cover the cheese with oil. Cover, and shake lightly to ensure the cheese is evenly coated.
- Refrigerate for several hours, or overnight.
- When ready to serve, remove the cheese from the fridge and allow to come to room temperature.
- To make the toast, preheat oven to 425 (a toaster oven is great for this.)
- Lay the bread on a baking sheet and brush with olive oil. Sprinkle with garlic powder and bake for 8-10 minutes, until bread is crisp and lightly browned.
- Spoon the cheese and a bit of the flavored oil over the bread to serve.
Notes
Storing leftovers: Store leftovers in the fridge for up to 3 days.
Variations: Any combination of seasonings or herbs can be used here.
Sourcing: I got my Hot Roasted Garlic and Italian seasoning from here.
Pairs well with: Balsamic Strawberry and Goat Cheese Crostini, Oven Baked Paneer Tikka, Pizza Salad with Buttermilk Ranch Dressing
Tried this recipe?Let us know how it was!
