This simple Marinated Mozzarella appetizer that never fails to impress. The colors and textures will draw your guests in, hopefully your fabulous company will keep them there.
Ingredients
- ½ fresh oregano leaves
- ½ fresh italian parsley leaves
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- ¼ teaspoon red pepper flakes
- 2 tablespoon very good olive oil
- coarse salt and ground black pepper
- 4 ounce fresh mozzarella (or 2 egg sized “ovalinisâ€)
Directions
Mince the herbs and put them into a small bowl or jar. Add the red pepper flakes, and the olive oil. Allow the marinade to sit at least 20 minutes and up to 8 hours at room temperature.
About 30 minutes to 1 hour before you plan to serve this, taste the marinade and adjust the seasoning using salt and pepper.
Cut mozzarella in to ¼â€ thick slices. Arrange them on a serving platter so that they slightly overlap, but plenty of their flat surfaces are exposed to accept the marinade.
Drizzle the marinade over the cheese slices and let stand about 30 minutes to 1 hour before serving.
Kumquacello? What a horrible name. I suppose it’s supposed to be a takeoff on Limoncello. Too bad Italians don’t call them Kumquats — they are mandarini cinesi, or rarely fortunelle (fortunella singular.)
I am not Italian and I call them kumquats.…Greg
I’ve been enjoying them already too. Pure California in a bite — both “bitter” and sweet” at the same time ;^) Maybe some things are left undisturbed. Still, I’ve not been able to leave them be, myself: So far, I’ve fashioned a sherbet from them; used as ice cubes; in kumquatade; in green smoothies; in my cultured vegetables — oh, MY, now that is delish; and a refreshing icy for the extreme hot days we’ve had already so far. I have to admit, your gelee sounds great. I think I’ll make a vegan gel with mine. 🙂 Thanks for the inspiration!
Oh, and I totally sympathize regarding your palate — I certainly suffer the same sophisticationosis 😉
so many great ideas for kumquats! GREG
I would be happy to sip your kumquacello without complaint or vague compliment if I could do so in your garden! Next time I’m in L.A., I’m coming over! 😉
… for your kumquacello and gelée — although I have not tasted a drop, I’m sure it is pure elixir. Now, I will squeal with equal parts delight and keen envy, “That’s where you live?!?” Talk about California Dreamin’.
Here’s the thing. If you would have served this HALF-way through the meal as a surprise palate cleanser, they all would have oooo’d and aaaah’d. But, they were probably looking forward to some ewy gewy dessert, so it’s all about right time, right place, although I personally like a beautiful refreshing jello. Oh, sorry, it’s not jello, it’s gelee. 🙂
Enchanting photos. Seriously do you live there? I’m jealous.
…because it looks like a fine place to quaff kumquacello or enjoy kumquacello gelée. Nice label on the kumquacello bottle too, btw — maybe you could start up Sippity Sup Estates or somesuch? I’m sure there are other discerning people out there who would appreciate and enjoy your liqueurs!
I made 8 bottles and plan to pass these around as host gifts at dinner parties! Whether people like it or not! GREG
Ok, I have serious garden envy and why can’t I find houses like that in San Diego? 🙁 I know your pain in creating and laboring over a product and then having a less than enthusiastic response! Arghhhh, very frustating. If it’s any consolation the liquor sounds absolutely fantastic to me, but then so does the gelee. Lillet is a lovely addition, one of my favorites!
Oh how I wish I could partake in that gelee! I also made a drink similar to yours with my apricot brandy last spring that knocked a few socks off, but I felt as you; that I was the only one who appreciated its unique characters. The colors in this dish are ‘superb’ly my favorite! Not to mention your garden is gorgeous…
I really do. Is that a spiral staircase on the right?
The gelee would be perfect on a summer day. it’s actually perfect for right now. The weather’s hot! Have a little of that poolside. A nice afternoon right there.