Sun Dried Tomato Mozzarella

Tender Cheese, Steeped in Sunlight

There is a particular kind of patience in sun-dried tomatoes — the slow surrender of moisture, the deepening of flavor over time. Paired with soft, yielding mozzarella and left to rest in a bath of fragrant oil and herbs, this is less a recipe than a quiet act of trust. You assemble, you wait, and something generous happens. It asks almost nothing of you, and returns something that tastes like a long afternoon somewhere warm.

Ingredients

• 1 pound mozzarella, cubed
• 1 7 ounce jar Alessi Sun Dried Tomatoes in Oil
• 1 cup Alessi Extra Virgin Olive Oil
• 6 tablespoons parsley, finely chopped
• 2 teaspoons Alessi Garlic Puree
• 1 teaspoon dried oregano
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon Alessi Sea Salt
• 1 teaspoon Alessi Ground Black Pepper
• 1 teaspoon fresh basil, chopped (optional)

Instructions

1. Cut mozzarella into 1” cubes and arrange in a baking dish.
2. Drain sun-dried tomatoes and cut into 1” pieces.
3. Place on top of the mozzarella cubes.
4. In a medium bowl, whisk together olive oil, parsley, garlic, oregano, rosemary, sea salt, black pepper, and basil.
5. Pour over the mozzarella, being careful to coat evenly.
6. Cover with plastic wrap and chill in the refrigerator overnight.
7. When ready to serve, arrange the mozzarella cubes on a plate and drizzle the marinade on top. Spear with toothpicks.