Drain the mozzarella in a colander. Spread on a paper towel-lined plate and drain for about 5 minutes. Combine the olive oil, vinegar, crushed pepper flakes, salt...

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12 servings

– 1 pound tiny balls fresh mozzarella

– 6 tablespoons extra virgin olive oil

– 4 tablespoons red wine vinegar

– ¼ to ½ teaspoon crushed red pepper flakes

– ½ teaspoon kosher or sea salt

– ¼ teaspoon fresh ground black pepper

– 2 tablespoons coarsely chopped fresh basil leaves

– Cocktail picks


1. Drain the mozzarella in a colander. Spread on a paper towel-lined plate and drain for about 5 minutes. Combine the olive oil, vinegar, crushed pepper flakes, salt and pepper; the marinade does not need to be completely mixed.

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2. In a bowl, combine the mozzarella, marinade and basil. Cover and marinate in refrigerator overnight. Stir occasionally. Remove from refrigerator about 30 minutes before serving. Transfer to a serving bowl with a slotted spoon. Place a small bowl of cocktail picks on the side.