Marinated Baby Mozzarella Recipe

Marinated baby mozzarella balls are a perfect no-cook appetizer as part of an Italian antipasti plate, to serve at a party, or bring to a potluck. You can pick up these little gems at supermarket delis at a premium price. Or, you can save money by making your own marinated baby mozzarella balls at home with this recipe. 

The preparation of this dish could not be simpler, all there is to do is marinate the mozzarella balls in olive oil, fresh parsley, basil, and oregano, lemon juice, and salt. The mozzarella balls need to marinate for 4 hours at room temperature, so plan accordingly. 

For this recipe you’ll need bocconcini or ciliegine. Bocconcini means bite-sized in Italian, which indicate their size, these mozzarella balls are about the size of a cherry tomato. Ciliegine are even smaller, about the size of a cherry. Both types of mozzarella were originally only made with the milk from water buffaloes but nowadays they are mainly made from cow milk. 

Instead of marinating the mozzarella balls in a zip-lock plastic bag, you can also use a shallow dish or container that fits the mozzarella balls snugly in a single layer. Toss them well to coat them evenly in the marinade and make sure you cover them well with cling wrap or a lid to prevent the mozzarella from drying out. 

Store leftover mozzarella balls in the fridge. The olive oil will solidify but the marinade will become liquid again if you let it sit for 30 minutes at room temperature.