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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Marinated Mozzarella and Peppadew Peppers Recipe

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This recipe for Marinated Mozzarella and Peppadew Peppers is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. pearl mozzarella, drained
1 cup drained Peppadew peppers in brine
1/3 cup red wine vinegar
4–5 sprigs thyme, torn in half
2 garlic cloves, finely grated
1/4 tsp. kosher salt
1/2 tsp. mild red pepper flakes
Extra-virgin olive oil (for drizzling)
Freshly ground black pepper
Directions:
Directions:
1. Combine 8 oz. pearl mozzarella, drained, and 1 cup drained Peppadew peppers in brine in a shallow bowl.
St
2. Bring1/3 cup red wine vinegar to a simmer in a small saucepan over medium heat. Add 4–5 sprigs thyme, torn in half, 2 garlic cloves, finely grated, 1/4 tsp. kosher salt, and 1/2 tsp. mild red pepper flakes and simmer, swirling pan occasionally, until mixture is fragrant, about 1 minute.

3. Pour vinegar mixture over mozzarella and Peppadew peppers. Drizzle generously with extra-virgin olive oil; season with flaky sea salt and freshly ground black pepper. Serves 6 - 8.
Personal Notes:
Personal Notes:
This recipe is a great addition to any charcuterie tray. It’s also a two fold recipe. Use crusty bread to dip into the leftover marinade. I omitted the pepper flakes and added a pinch of sugar to balance the acidity of the vinegar.

 

 

 

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