I am so excited to be partnering with the American Dairy Association and Dairy Council to celebrate America’s dairy farmer families who provide us with nourishing, wholesome dairy foods all year long!
Disclosure: This is a sponsored post written by me on behalf of the ADADC. The opinions and text are all mine.
This very delicious month, along with this very delicious post, are designed to shine a light on all things dairy which includes my recipe for Garlic & Herb Marinated Mozzarella with Kalamata Olives.
Fun facts: Did you know that one serving of cheese, milk or yogurt provides 8 grams of high-quality protein and 9 essential nutrients? Or that New York is the top yogurt-producing state in the country making yogurt its official state snack?
In honor of Dairy Month and the 9,000 dairy farm families, like Lamb Farms that sits just outside Buffalo, that the ADADC works with in New York, Northern New Jersey and Northeastern Pennsylvania – I’ve put together a homestyle appetizer just bursting with flavor to highlight a wonderful cheese which goes by the name, bocconcini.
I just love how it rolls off the tongue. Bocconcini. Don’t be afraid to say it loud with the emphasis on the ‘ch’… Boccon’ch’ini! Thanks for playing along, friends… Nice job!
These small bites of mozzarella, bites the size and shape of cherries, are the molto grande guests of honor at our dairy affair.
Marinated in a savory bath of garlic, herbs, crushed red pepper and olive oil…
…along with briny Kalamata olives and a spritz of fresh lemon zest and juice, we are on our way to a party that needs just one thing more…
A loaf of crusty bread! (Of course!)
Bocconcini are fresh mozzarella balls packed in water that you can find in most gourmet sections of your local grocery store. You can eat them as is or go one step further and dress them up with almost anything you have on hand. With minimal prep, this highly adaptable appetizer plays well with your favorite herbs and oils.
And if you really want to go the distance? Include this lovely bowl of mozzarella as part of a larger antipasti offering that includes fresh Italian meats, pickled vegetables, and assorted cheeses like Parmigiano-Reggiano and provolone.
Antipasti, the traditional first course of a formal Italian meal, literally translated, ‘before the meal’, is a perfect place to incorporate dairy into our lives.
With a goblet of wine and small-plate-styled nibbles, cheese can comfortably take center stage in this popular course.
Print
Garlic & Herb Marinated Mozzarella with Kalamata Olives
- Category: Appetizer
Ingredients
- 3/4 cup olive oil
- 3 tsp. snipped fresh rosemary
- 2 tsp. finely shredded lemon peel
- Juice of 1/2 a lemon
- 1 – 2 plump cloves of garlic, minced
- 1/4 – 1/2 tsp. crushed red pepper
- 1 lb. bocconcini, or other fresh mozzarella
- 1 cup pitted Kalamata olives
- 1 small baguette, sliced
Instructions
- In a medium bowl, combine oil, rosemary, lemon zest, lemon juice, garlic and crushed red pepper.
- Add mozzarella and olives; toss gently to coat.
- Cover and marinate in refrigerator for up to 24 hours (but at least 2 hours).
- Remove from refrigerator and let stand until it comes to room temperature, about 30 minutes.
- Serve with sliced baguette.
And we’re not finished yet…
So, it’s not enough that the ADADC spreads joy and information through the work they do everyday through their Twitter, Facebook, and Instagram – they’re also going as far as to host a Twitter Party that you’re all invited to! Please join me and six other NYS bloggers on the evening of Wednesday, June 24th from 9:00-10:00 pm EST, where we’ll chat about our favorite dairy recipes and summertime fun! #DairyMOOnthTwitter
And just when you thought it couldn’t get any better…
Those same six blogger friends are also celebrating June Dairy Month with some amazing dishes of their own! Check out these fabulous recipes!
Nutmeg Nanny: No-Churn Amaretto Ice Cream
Emily Bites: Strawberry Banana Frozen Yogurt Bites
Wishes and Dishes: Creamy Greek Yogurt Alfredo Sauce
Foodie With Family: Rhubarb Cheesecake Pie
Mother Thyme: Banana Cream Parfaits
Does it get any better?
Buon Appetito!
Go Dairy!
One of my favorites and the perfect anytime snack! Love the photo! Auguri! Maria
Thank you so much, Maria! Such a treat to hear from you!!
Love this post, Annie! The photos are gorgeous and so inviting! Such a beautiful spread!
Thanks, Kelly! I appreciate that! 🙂
Love this, Annie. I’m the hugest cheese fan and I put olives in everything – but never thought of combining them as an appetizer – great idea. I have tons of rosemary in the garden and am always looking for ways to use it – so this is perfect!
Thanks so much! I think you’re going to love the combination! Enjoy, my friend!
A good antipasti spread is essential for movie night at our home!! This recipe is up for next time. Looks so delicious. Pinning.
Well, that’s a perfect pairing!! I need to join you guys for movie night, sometime! 🙂 Thanks, friend!
You hit a soft spot here, my friend! I love marinated mozzarella and love olives. Also, I didn’t know that the name for those cute little mozzarella balls was bocconcini, and I’m 1/4 Italian! Love learning new things! Thanks for this awesome post, Annie!
Thanks for stopping by with kind words, Olivia!
Love all the flavors going on here, from the rosemary to the lemon peel! Pinning!
Thanks, friend!
What an awesome post and truly stunning photos, Annie! I could literally eat this every single day – such a heavenly combination of flavors and ingredients!
Thank you so much, Kathleen! It would be very easy to make a steady diet of this!
These look beautiful and I’m so glad you posted the recipe! We always buy this from the store, but I’ll definitely give it a try asap! Pinned!
It’s really delicious, isn’t it?! Thanks, friend!
Beautiful photography, Annie, thank you for this! I’ve been wanting to try marinated olives and mozzerella for a looong time, and now I have no excuse! This looks delicious and I adore rosemary and have a ton of it growin in the garden! This will be perfect! Lovely round up, too! I’ll be checkin some links out!
No more excuses, Traci! So glad I could help you move in the right direction! Thank you, friend! And if you ever need to find a home for your leftover herbs, you know where to find me! 🙂
Boccon’ch’ini! That was fun! How cool that you marinated mozzarella! I’m totally trying that. Thanks for all the dairy fun facts. Go Diary!!! 🙂
See! I knew that would be fun!! Hahah! Thanks, friend! Go Dairy!
Oh boy, this looks so good. I love marinated mozz balls, they are perfect on so many levels.
Thank you, Kathy! I am with you!! So good!
This is stunning! What a lovely combination and beautiful presentation. I would love to be sitting here right now enjoying this a glass of wine. This is definitely something I’m going to make the next time we are entertaining friend.
Thank you so much, Jenn! Awhhh! That is music to my ears! 🙂
I’m a total sucker for all marinated bocconcini and this looks MARVELOUS with the olives!
Thanks so much, Rebecca! 🙂
Very impressed you have partnered with the National Dairy Association with this blog post. Kudos to you Annie for your blogging success. Keep up the good work and especially the great cooking. Cheers!
Thanks, Tracy! I was thrilled to have the chance to sing their praises! Cheers! 🙂
Mmmm this would go great with my Italian pasta dish! Love it! It looks so fancy!
Mmmmm! You are so right! I will make that happen! Thanks, dear!
I am now feeling that all summer meals should start with a bowl of this marinated mozz! So good.
I am with you! Have fun enjoying your mozz next week! Thanks, friend! 🙂
Oh wow, this looks right up my alley! Can’t wait to try it paired with some crusty bread. Just pinned it and yummed it for later! Thanks for sharing 🙂
Thanks very much, Emily!! Appreciate the pin and the yum!! 🙂
Annie, I think you made this just for me! 🙂 Whenever I go to this specialty grocery store in my area, I always stock up on their stuffed olives and mozzarella. This looks absolutely amazing! I’ve never thought to make my own before, so I’m sure this is just delicious. Pinned!
Awh! That’s awesome! See that….you can have it, anytime!! Thanks, Gayle! And thanks for the pin! 🙂