Spicy Marinated Mozzarella With Oregano And Capers Recipe - Cooking Index
Offer with artichoke hearts, olives, and salami.
Courses: Starters and appetizers12 oz | 340g | Fresh water-packed mozzarella cheese - drained, and |
Cut into 1/4"-thk slices | ||
6 tablespoons | 90ml | Extra-virgin olive oil |
2 | Garlic cloves - minced | |
1/4 teaspoon | 1.3ml | Dried crushed red pepper |
1 tablespoon | 15ml | Minced fresh oregano |
1/4 teaspoon | 1.3ml | Coarse salt |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
2 tablespoons | 30ml | Capers - chopped |
Overlap cheese slices on medium platter.
Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices.
This recipe yields 6 appetizer servings.
Source:
Bon Appetit, January 2002
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