gremolata & olive oil - marinated fresh mozzarella

With entertaining season right around the corner, stash a few easy-to-prepare, and sure-to-make-'em-swoon recipes in your back pocket, and you'll be the host (or guest)-with-the-most for everything from the simple cocktail soiree to tapas bar party, to full-blown meal-for-the-masses.

Start with yesterday's simple gremolata. To one cup high-quality, favorite olive oil (we use a french pure olive oil--so buttery and hearty), add one tablespoon gremolata (to taste).  Cube one ball of fresh mozzarella, and toss lightly, in a bowl, with gremolata and olive oil mixture.  Add freshly cracked black pepper, to taste.  Serve at room temperature with crackers or bread, or stay tuned later in the week for its cameo in a quick and creative, but no less delicious, dinner.

May be refrigerated, but oil will solidify. Simply bring back to room temperature to serve.


  1. Looks fabulous! I'm picturing this dish in front of me and a glass of white wine:) Gremolata is very versatile. I've served with flank steak.

    1. Would be so heavenly on flank steak, I imagine. Wish you could join me on the porch for that glass-0-wine!

      Thanks for stopping by, friend!


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