Total TimePrep: 15 min. + marinating
- 1/3 cup olive oil
- 1 tablespoon chopped oil-packed sun-dried tomatoes
- 1 tablespoon minced fresh parsley
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried basil
- 1 teaspoon minced chives
- 1/4 teaspoon garlic powder
- 1 pound cubed part-skim mozzarella cheese
- In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.
Nutrition Facts1/4 cup: 203 calories, 16g fat (7g saturated fat), 24mg cholesterol, 242mg sodium, 2g carbohydrate (trace sugars, trace fiber), 12g protein.
Jul 7, 2020
I want to try this -- but wondering if dried parsley would be ok to use in place of fresh. Thanks.
May 27, 2020
This is a good start and easy, but making it with freshly sliced mozzarella (or monterey jack) and alternating the slices with fresh sliced cheddar and cream cheese or goat cheese really makes a difference. The cubed cheese doesn't absorb flavor like the freshly cut does, plus the variety of cheeses is so much more interesting. Adding finely chopped red peppers, olives, or green onions also makes it more flavorful. Marinate at least overnight for the best results!
Feb 5, 2018
I think this might be better with fresh mozzarella cheese? After a couple of hours in the marinade, it didn't have much flavor. So I waited overnight to see if it would have taken on more of the flavors...it was somewhat better. The cubes are certainly pretty with all of the red/green/herbs and oil, they look very festive, yet the flavor is somewhat weak. One reviewer said they use string cheese, maybe this would be better as the consistency of string cheese is loose, possibly allowing the marinade to penetrate the cheese better?
Nov 12, 2017
Always a crowd pleaser! I toss in fresh basil too when in season. Seems like I can never make enough. ?
Oct 26, 2017
Wow, Great flavor and easy to make.
Sep 22, 2017
Love this recipe. So easy to make. I've taken it to several family cookouts and get rave reviews. I get string cheese, it's easier to cube.
Feb 4, 2017
Five stars for yumminess, ease, and do ahead. These taste wonderful and I stole ebramkamp's idea with using kalamata olives. Pretty to serve too.
Aug 28, 2016
I made these for my husband and mother in law. I used fresh mozzarella and added some chopped kalamata olives because she loves them and I had some in the pantry. They both enjoyed them but she really loved them. She requested the recipe and was delighted it was so easy.
Jan 5, 2016
I made this over the Christmas holidays and everybody loved it. I used bottled sundried tomato bruschetta in place of the sundried tomatoes and I doubled it. It worked perfectly and was much easier than having to chop up the sundried tomatoes. Next time I think I will try it with fresh mozzarella. Great recipe!!
Nov 30, 2015
These were just OK -- perhaps they needed to marinate over night to be more flavorful.