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Mozzarella marinated in olive oil with pine nuts and basil
Totally delicious, this flavoured creamy cheese and oil makes the perfect appetiser or added to pasta or bruscheta and more.
Ingredients
- 2 tbsp pine nuts
- 300 g mozzarella (boccocini) balls
- 2 tbsp fresh basil leaves torn
- 1/2 tsp peppercorns
- 1/2 tsp sea salt
- extra virgin olive oil to cover
Instructions
- sterilise 2 small jars larde enough to hold all the mozzarella balls
- toast the pine nuts in a dry pan for about 1 minute till golden and aromatic. Remove from pan and allow to cool
- pack the mozzarella balls into the prepared jars and add the seasoning, basil leaves and the cooled pine nuts
- pour over the olive oil to cover completely and secure lids
- set aside for 2 weeks in cool dark place to marinate then use within 3 months. Once opened store in fridge and use within 2 weeks.
Video
Notes
The amount of olive oil will vary depending on size of jar you are using for this recipe
Nutrition
Calories: 71kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 582mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 114IUVitamin C: 1mgCalcium: 10mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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