Parsley and Lemon Mozzarella Balls
Makes 8 to 10 servings
2 (8-ounce) containers bite-size
mozzarella cheese balls, drained
1 bunch fresh parsley, chopped
1 lemon, zested
2 cloves garlic, minced
¼ cup olive oil
1 tablespoon white balsamic vinegar
1 lemon, zested and juiced
2 cloves garlic, sliced
½ teaspoon salt
1. To a large resealable plastic bag, add mozzarella and all marinade ingredients; toss to combine, and refrigerate overnight.
2. Drain mozzarella from marinade. In a small bowl, toss together chopped parsley, lemon zest, and minced garlic. Place parsley mixture on a small platter, and top with mozzarella.