Marinated Mozzarella Balls
Marinated mozzarella balls are creamy little bites of bocconcini soaking in a jar of herby olive oil with a little heat. Set the jar on a holiday cheese board or tie a ribbon on it for a hostess gift. They’re a make ahead appetizer since the flavor gets better overnight. It’s 10 minutes of prep plus an overnight rest, and it makes 8 servings.
My cheese board theory is simple. A proper one should be at least a square mile. (My counter disagrees.)
So I fill the gaps on my cheese board with stuff that pulls its weight, and a jar of these is just the gap filler I grab. It takes up one little corner, it looks fancy, and people keep going back to fish out “just one more.”
This recipe used to be goat cheese balls. Then my photographer made them with mozzarella for the photo shoot, and I decided mozzarella deserved the spotlight. Goat cheese fans, don’t panic. The swap is in the Variations.
A jar of these is also a great answer when you get invited somewhere and don’t want to show up empty handed. Make a few jars, tie on a ribbon, and the host gets something way better than another candle.
I’ve got a few more things for the board linked below, too.
More Cheese Board Gap Fillers
- Marinated Olives – another little jar of marinated goodies for the board
- Green Olive Tapenade – a salty green olive spread for crackers
- Pickled Red Onions – tangy pink onions for piling on crackers and meats
- Antipasto Cheese Board – a summer board loaded with meats, cheeses and veggies
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Bocconcini – These are the bigger fresh mozzarella balls packed in water, not the tiny pearls. Drain off the water before they go in the jar.
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How to Make Marinated Mozzarella Balls
- Pour 1/4 cup of olive oil into the bottom of the jar and add a few sprigs of thyme and rosemary.
- Drain the bocconcini.
- Add a layer of mozzarella balls to the jar.
- Add more thyme, rosemary, red pepper flakes and peppercorns, then pour in a little olive oil to fill the gaps.
- Keep layering herbs, spices and mozzarella until all the cheese is in the jar.
- Pour in the rest of the olive oil until it’s within 1/2 inch of the top, then add the last of the herbs and spices.
- Seal the jar tightly and put it in the fridge for at least an hour but overnight is best. Turn it upside down overnight so everything gets coated, then turn it right side up the next day.
- Take the jar out of the fridge before serving so the olive oil can turn liquid again.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep the jar sealed in the fridge and eat the mozzarella within 3 to 4 days of marinating. The olive oil firms up in the fridge, so let the jar sit out until the oil turns liquid again before serving.
Variations
Goat Cheese – Swap the bocconcini for a 10 ounce log of plain goat cheese. Scoop it into 1 inch balls and roll them smooth in your hands. A little olive oil on your hands keeps the goat cheese from sticking as it warms up. Then layer them in the jar the same way. The goat cheese version keeps 3 to 4 days in the fridge too.
Frequently Asked Questions
I marinate mine in olive oil with fresh thyme, fresh rosemary, red pepper flakes and whole peppercorns.
They keep in the fridge for 3 to 4 days after you marinate them. Keep the jar sealed.
Set the jar out on a cheese board with a little fork or toothpicks so people can fish them out. They’re also great on breakfast toast with avocado.
Trader Joe’s has sold marinated mozzarella, but what’s on the shelf changes by store and season, so check yours. Or make a jar at home in 10 minutes and pick your own herbs.
Recipe Tips & Tricks
- Flip the jar: Turning it upside down overnight gets herbs and oil all over every ball. Don’t skip it.
- Give it time to warm up: Straight out of the fridge, the oil is solid. Pull the jar out ahead of time so it’s pourable when guests show up.
- Use a jar with a good seal: I use Weck jars in the 2 cup size, and an olive oil dispenser with a pour spout makes filling the jar a lot less messy.
- Date the gift: If a jar is going home with someone, write the date on the tag so they know to eat it within 3 to 4 days.
More Cheesy Party Starters
- Pomegranate Goat Cheese Log – a goat cheese log dressed up with pomegranate
- Pumpkin Goat Cheese Skillet Dip – warm pumpkin and goat cheese dip with rosemary, thyme and sage
- Classic Cheese Ball – the old school party cheese ball, no frills
- Cream Cheese Pepper Jelly Appetizer – a block of cream cheese under sweet and spicy pepper jelly
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Marinated Mozzarella Balls
Ingredients
- 8 ounces mozzarella balls bocconcini
- 3 sprigs fresh thyme
- 5 sprigs fresh rosemary
- 1 tablespoon red pepper flakes
- 1 cup olive oil
- 1 tablespoon whole peppercorns
Instructions
- Add 1/4 cup of olive oil to the bottom of your jar or other glass storage container.
- Add a few sprigs of thyme and rosemary.
- Drain the bocconcini.
- Place a layer of mozzarella balls in the jar.
- Add more thyme, rosemary, some red pepper flakes and peppercorns.
- Pour in some olive oil to fill in the gaps in the jar.
- Continue adding fresh herbs and spices, layering with the mozzarella balls, to the jar.
- Once you add all the mozzarella, pour in the olive oil to fill up the jar to within 1/2 inch of the top.
- Add fresh herbs and the rest of the spices.
- Seal the jar tightly and store it in the fridge at least 1 hour but overnight is best. Turn the jar upside down overnight to make sure all the mozzarella balls and herbs are coated evenly.
- The next day, turn it right side up.
- Before serving, remove the jar from the fridge so the oil can liquefy. The olive oil will solidify in the fridge.
Notes
- Make ahead: Chill at least 1 hour, but overnight is best.
- Leftovers: Keep sealed in the fridge and eat within 3 to 4 days of marinating.
- Substitutions: Use a 10 ounce log of plain goat cheese instead. Scoop into 1 inch balls and roll smooth with oiled hands.
- Serving: Let the jar sit out until the oil is liquid again.
Nutrition
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