Marinated Mozzerella

Makes up to 24 servings

Prep time: 15 minutes

Best made a day ahead

Keeps for about a week in the fridge in an airtight container. Keep cubes submerged.

3 8-ounce blocks mozzarella cheese


1 8.5-ounce jar sun-dried tomatoes, drained and chopped into bite size pieces


½ cup olive oil


3 tablespoons finely chopped flat-leaf parsley


1 teaspoon garlic powder


1 teaspoon onion powder


1 teaspoon finely chopped fresh oregano (or ½ teaspoon dried oregano)


1 teaspoon finely chopped fresh basil (1/2 teaspoon dried basil)


¼ teaspoon salt


¼ teaspoon freshly ground black pepper


Cut cheese into 1-inch cubes. Combine cheese cubes and sun-dried tomatoes. Whisk together the marinade ingredients; pour over cheese, Cover and refrigerate overnight.

Add to a charcuterie board or serve alone. I like to skewer them with fresh rosemary.