These merry mozzarella balls are going to make cocktail hour on Christmas Eve a little more jolly. Marinated ciliegine (or “cherry sized” mozzarella balls) are combined with white balsamic, garlicky chives, and a little crushed red pepper to signify Santa! If you can’t find ciliegine, you can use bocconcini, which are a little larger. Here are some tips on how to make these.
Add something sweet for balance:
I’m all about white balsamic; it’s my favorite vinegar to use in the kitchen. If you don’t have it, then feel free to use a touch of honey and white wine vinegar.
Make it herby:
I chose chives and basil for both aromatic flavor and garlic essence. But you can add fresh parsley, oregano, and even tarragon too.
Use the best olive oil:
This is your moment to use the good stuff. Only choose olive oil that’s extra-virgin, ideally that comes in a glass bottle, with a harvest date within the prior 2 years printed on the bottle. Here are some more indicators of good olive oil:
- Make sure you’re purchasing olive oil that’s in a glass bottle (or tin can). Not plastic.
- If the oil is mixed with other neutral oils, it isn’t true olive oil.
- The color should be vibrant yellowy and green and robust in flavor.
Storage:
These can be stored in an airtight container in the refrigerator for up to 1 week. As long as the cheese is under the oil, the oil will keep it a little longer than usual.
Did you try making this? Let us know how it went in the comments!
