Marinated mozzarella balls, or ciliegine, are among my favorite items at the olive bar at our local grocery store, but they can be pricey. It is simple enough to make at home with a bit of prep and an hour of marinating time. Marinated mozzarella is perfect for a no-cook appetizer, as part of an Italian-inspired antipasti board, or for making charcuterie skewers. We also love them in a Caprese pasta salad.
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Key Ingredients
This dish could not be simpler to prepare. Soaked in olive oil, garlic, and fresh herbs, the mozzarella develops a rich and complex flavor.
The complete ingredient list and measurements are listed in the printable recipe below.
- Ciliegine: Mozzarella balls come in many different sizes. From traditional mozzarella, which is about the size of an orange, to Perline, which is the size of pearls. For this recipe, we opted for ciliegine, which is the size of a cherry, but you can substitute any size, such as bocconcini or ovolini. If you choose a larger size, you might need to cut it into bite-sized pieces before marinating.
- Olive Oil: Not all olive oil is created equal. You want the best quality with a nice flavor that complements the mozzarella and herbs.
- Herbs and Spices: Our recipe uses fresh basil and oregano, but you can substitute dried. Approximately 1/2 tablespoon of dried basil is equivalent to 1 tablespoon of fresh basil, and approximately 1 teaspoon of dried oregano is equivalent to 1 tablespoon of fresh oregano. You can also add thyme, parsley, or rosemary. Besides fresh herbs, you will need some garlic and crushed red pepper.
Mozzarella Types by Size
Mozzarella cheese has various names depending on its size and shape.
- Perlini or Mozzarella Pearls – the size of a pearl and weighing 1-4 grams
- Noccioline – the size of a nut and weighs about 9 grams
- Ciliegine – cherry size and weighs around 13 grams
- Bocconcini – are bite-sized and weigh about 40 grams
- Ovolini – are the size of an egg and weigh approximately 113 grams
- Fior di Latte, di Bufala, and Burrata – are all the size of a small ball and weigh between 113 grams to 225 grams
How to Make Marinated Ciliegine
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Don’t discard the extra olive oil. It will have a delicious garlic herb flavor and is perfect for dipping your favorite bread.
1. Combine the herbs, spices, and olive oil: In a medium bowl, combine the olive oil, garlic, basil, oregano, red pepper flakes, and salt.
2. Marinate the ciliegine: Add the ciliegine and stir to coat, then transfer to an airtight container and allow it to marinate in the refrigerator for at least one hour.
3. Serve: Allow marinated ciliegine to come to room temperature, and then taste and add additional salt or herbs as needed. Serve with bruschetta and dried salami or as part of a charcuterie board.
Recipe Tips and Notes
- The mozzarella balls need to marinate for at least an hour, so plan accordingly.
- You can use any size of mozzarella balls, but anything bigger than “bite-size” should be cut into smaller pieces.
- The olive oil will solidify in the refrigerator, so allow it to sit at room temperature for approximately 20 minutes.
Frequently Asked Questions
More Appetizer Recipes To Try
Looking for crowd-pleasing appetizer recipes? Try these other favorites:
- Charcuterie Skewers – Elevate your appetizer game with this charcuterie board alternative. They are the perfect grab-and-go appetizer for parties, picnics, a light lunch, or as a snack.
- Stuffed Mushrooms with Chorizo – This recipe combines the earthy richness of mushrooms with the bold, spiced essence of chorizo. These are the perfect bite-sized appetizers for any occasion.
- Goat Cheese and Caramelized Onion Tartlets – Combine sweet caramelized onions, tangy goat cheese, and buttery puff pastry for the perfect holiday appetizer.
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Marinated Ciliegine (Mozzarella Balls)
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Equipment
- Medium Bowl
- Airtight Container
Ingredients
- 8 ounces ciliegine, small fresh mozzarella balls
- ½ cup extra virgin olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, finely chopped
- ½ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
Instructions
- In a medium bowl combine the olive oil, garlic, basil, oregano, red pepper flakes, and salt.
- Add the ciliegine and stir to coat.
- Transfer to an airtight container and allow to marinate in the refrigerator for at least one hour.
- Allow marinated ciliegine to come to room temperature then taste and add additional salt or herbs as needed. Serve with bruschetta and dried salami or as part of a charcuterie board.
Great flavors, easy to put together (I added grape tomatoes and Kalamatas on the serving platter) – how long would be too long for marinating the mozz’ in advance? Seems like more flavor can only get better…
So glad you enjoyed it. I have kept them up to a week in the refrigerator without any issue.