Guys, I did an insane amount of cooking this weekend. With Thanksgiving almost literally upon us, I wanted to put together a Turkey Day recipe round up post. Suggested appetizers, entrees, side dishes, desserts, etc. – you know the drill. BUT, I discovered, to my surprise (and dismay), that I have almost no side dishes in my archives.
Are you shocked? I’m super shocked. How is this even possible? Side dishes are my favorite part of any meal! Except for maybe appetizers, which explains why I have so many app recipes on file…
Anyway. It’s a problem. Can’t have a Thanksgiving recipe round up with no side dishes, you know?
To rectify the side dish situation, I decided to whip up a Thanksgiving feast for the Patriots game this afternoon instead of going the usual snack route. I roasted a chicken, made crockpot mashed potatoes (recipe coming soon), whipped up a big pan of stuffing (also coming soon), and threw together an amazing bacon-shallot gravy (again…coming soon).
Not what you’d usually expect for football-watching (outside of Thanksgiving day, I guess?), but very tasty. You’ll see! SOON.
But since it’s Sunday, I needed something snacky, so I threw together something quick and delicious on the fly – marinated cheese! Specifically, fresh and creamy mozzarella marinated in a bath of garlicky, herb-y olive oil.
The whole thing took me literally 10 minutes to throw together, and at the end of those 10 minutes I had a giant jar of delectable cheesy morsels. Salty, garlicky, herb-y, and cheesy…basically the perfect snack food, as far as I’m concerned.
I’ve told you before that Dan and I regularly eat cheese, olive oil, and bread for dinner, right? You wouldn’t think that such a simple meal could be so amazing, but there are few things in life that give us more joy than toasted bread dripping with seasoned olive oil, and loaded down with salty, creamy cheeses (and/or cured meats). It’s the best!
So, is it any surprise that by the time I set this marinated mozzarella out for the guests, Dan and I had already eaten almost a third of the jar? We just kept going back to the fridge to “see if the cheese was doing OK”, which…ya know…involved a lot of tasting. So much tasting. This stuff is like cheesy crack.
Tasty alone, straight out of the jar, or sandwiched between two crackers. I bet this stuff would be great in a Caprese salad/sandwich too. (Note to self: buy tomatoes.)
Our guests liked the cheese too – I am currently down to less than a third of the jar. Which is good, but also very sad. Note #2 to self – buy more cheese ASAP.
- 24 ounces fresh mozzarella, cut into bite size pieces
- 2 tbsp finely chopped fresh parsley
- 1-1/2 tbsp minced garlic
- 2 tbsp red pepper flakes
- 1 tsp salt (or more, to taste)
- ½ tsp ground pepper
- 1 cup olive oil
- Place mozzarella in medium sized bowl.
- In a separate, smaller bowl, combine olive oil, parsley, garlic, peppers, salt. Whisk to combine.
- Pour seasoned oil over mozzarella, and toss gently to coat.
- Spoon the cheese and marinade into a large mason jar.
- Allow cheese to marinate in the jar at room temperature for 30 minutes.
- Serve immediately or seal and place in the refrigerator for up to 2 weeks. (To serve post-refrigeration, let your jar of cheese sit at room temperature for 30-60 minutes.)
- Enjoy, with crackers!
(Slightly adapted from Sprinkled Side Up‘s recipe)