If you’re looking for an easy appetizer that’s both elegant and bursting with flavor, marinated mozzarella balls are the way to go. Creamy mozzarella pearls are soaked in extra-virgin olive oil, garlic, and fresh herbs, creating a Mediterranean-inspired snack that works for everything from charcuterie boards to salads. The best part? This recipe comes together in minutes and tastes even better after a day in the fridge.
How about some homemade crackers to go with this marinated mozzarella? Crispy rye crackers are a perfect addition, as are my rustic einkorn crackers. Both are simple to make and so delicious.
Ingredients
- Fresh mozzarella- I used mozzarella pearls for this recipe.
- Good quality olive oil- Quality counts in something like this because it's a raw product.
- Garlic Cloves-Fresh, peeled
- Variety of herbs- I used fresh rosemary, and thyme.
- Peppercorns- I used pink, but you can use any you have or like!
- Crushed red pepper
How to Make Marinated Mozzarella Balls
- Drain and dry the mozzarella – Pour off the liquid from the mozzarella pearls and gently pat them dry with paper towels. This helps the oil and seasonings cling better.
- Layer the ingredients – In a clean glass jar or airtight container, add mozzarella balls, sliced garlic, herbs, peppercorns, and red pepper flakes (if using).
- Add the olive oil – Pour in enough olive oil to completely submerge the mozzarella.
- Seal and refrigerate – Close the jar and give it a gentle shake to distribute the seasonings. Place in the refrigerator to marinate.
Gifting Ideas
If you are looking for a gift for friends and family, but you're not sure what to get, or maybe you're for a gift for the foodie in your life, this would be perfect. It comes together quickly and is very easy to make.
There are several types of canning jars that you could get, like decorative jars on Amazon or something like that. The jars would look so pretty tied with a bow or wrapping paper. You don't want to wrap it completely with paper, of course, as you want people to see what you are giving them.
Marinating Time
Minimum: 4–5 hours for a quick infusion.
Best flavor: 24 hours or up to 3 days for deep, rich flavor.
Storage Tips
Store in the refrigerator for up to 7 days.
Always keep the mozzarella submerged in oil to maintain freshness.
Use a clean spoon each time you take some out to prevent bacteria.
Olive oil will solidify when chilled—let the jar sit at room temperature for 15–20 minutes before serving so the oil turns liquid again.
Serving Ideas
- As part of a charcuterie board with cured meats and crackers.
- Tossed into pasta salads for a creamy, savory bite.
- Skewered with cherry tomatoes and basil for a caprese appetizer.
- Served with warm crusty bread for dipping into the infused oil.
Flavor Add-Ins
One of the best parts about making marinated mozzarella at home is that you can customize it to your taste. Here are some popular add-ins people love:
- Sun-Dried Tomatoes – Adds a rich, tangy sweetness that pairs perfectly with creamy mozzarella.
- Green or Kalamata Olives – Brings a briny, salty bite.
- Fresh Chili Slices – For a little heat, try thin slices of red or green chili peppers.
- Capers – Salty and slightly tangy, they work beautifully in Mediterranean flavors.
- Roasted Red Peppers – Adds a sweet smokiness and a pop of color.
- Fennel Seeds – Gives a subtle licorice note that works surprisingly well with cheese.
Tip: If you add fresh vegetables or garlic to the oil, always store the marinated mozzarella in the refrigerator and consume within a week for food safety.
Marinated Mozzarella Balls Recipe with Herbs & Garlic
Ingredients
- 8 ounces mozzarella pearls
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 cloves garlic, peeled and thinly sliced
- 2 teaspoons peppercorns
- ½ teaspoon crushed red pepper optional
- 1- ½ cup quality olive oil
Instructions
- Layer all ingredients in a pint mason jar. Make sure to mix up your ingredients as you layer. When is it is almost to the top of the jar, stop filling. Pour olive oil over all until it fills the jar.
- Marinate for at least 5 hours or up to 3 days.
- Serve as an appetizer, on a charcuterie board, on salads, sandwiches, etc.
Did you make this recipe? Let me know!