Add to your tomatoes with cheesy appetizer

Amateur cooks can't go wrong with tomatoes, basil, garlic snack

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Add to your tomatoes with cheesy appetizer

This columnist tried out marinated tomatoes with mozzarella and recommends cutting in half the amount of cheese called for by the recipe.

This columnist tried out marinated tomatoes with mozzarella and recommends cutting in half the amount of cheese called for by the recipe.

MINDY MALONE | THE DAILY EVERGREEN

This columnist tried out marinated tomatoes with mozzarella and recommends cutting in half the amount of cheese called for by the recipe.

MINDY MALONE | THE DAILY EVERGREEN

MINDY MALONE | THE DAILY EVERGREEN

This columnist tried out marinated tomatoes with mozzarella and recommends cutting in half the amount of cheese called for by the recipe.

MINDY MALONE, Evergreen columnist

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This recipe is straightforward and takes maybe 10-15 minutes to prepare. From making it myself, I have some recommendations. While it calls for 16 oz. of mozzarella, I found 8 oz. chopped into 1-inch cubes to be enough, even with 5 tomatoes. 16 oz. would have the mozzarella covering the tomatoes, which isn’t great for presentation. If you don’t want your fridge to reek of pesto, I recommend dialing back on the herbs, too. The recommended amount (2 tbsp) isn’t much but I found it made the oil mixture granular and less visually appealing. I also added more garlic than the recipe calls for, but that’s a personal preference. Enjoy!

This recipe was courtesy of eatwell101.com.

Marinated Tomatoes with Mozzarella Hors D’oeuvre

Ingredients:

4-5 tomatoes (on the vine), sliced 1/2 -inch thick

1/3 cup extra-virgin olive oil

2 tbsp balsamic vinegar

2 tbsp finely chopped red onion

1 large clove garlic, finely minced or crushed

1 tbsp minced fresh parsley, plus additional for garnish

1 tbsp minced fresh basil, plus additional for garnish

1 (16 oz.) log of mozzarella cheese

Salt and freshly ground black pepper, to taste

Directions:

Cut the tomatoes into 1/2-inch thick slices, arrange in a single layer on a large, shallow dish.

The original recipe says to mix the olive oil, vinegar, onion, garlic, parsley, basil, salt and pepper in a jar, but I found throwing them all into a measuring cup and whisking works just fine. Pour over the tomatoes in the dish.

Cover and marinate for 2 to 3 hours on the counter, or for more in the refrigerator. Bring chilled tomatoes to room temperature before serving and garnish with mozzarella and additional chopped fresh herbs, if you want.