Garlic & Herb-Marinated Mozzarella

Libations used: Splash of sherry...
Libations left over: Basically the whole bottle, so pour yourself a little glass to celebrate how easy making this recipe was...
I had just come back from a lovely weekend celebrating a friend's wedding in Lake Tahoe, so I was far too tired to cook anything.  I knew later in the week I'd be going to a picnic at the Santa Monica Pier for one of their free summer concerts on the beach, so I wanted to bring something cheesy and delicious.  The Kitchn's recipe for Garlic & Herb-Marinated Mozzarella is full of fresh herb goodness, as well as a splash of sherry.  I used a mixture of fresh basil, oregano and thyme and added a bit more than 2 tablespoons.  Rather than use a cheap cooking sherry, I purchased a bottle of Tio Pepe Fino Sherry, which is a nicer, mid-range brand and better for sipping.  You can use either bocconcini or ciliegine mozzarella, but I prefer the small ciliegine as they're easier to share with large groups.  The Kitchn also recommends trying this recipe with other cheeses such as feta or goat cheese.  I plan on serving these tasty morsels up in an antipasti platter with olives, roasted peppers and prosciutto...and maybe finish off that bottle of sherry!

Garlic & Herb-Marinated Mozzarella - serves 6 to 8
Ingredients:

• 3/4 cup high quality olive oil
• 5-6 garlic cloves, thinly sliced (I used 6)
• 2 Tbs chopped fresh herbs (basil, thyme, oregano and/or parsley)
• 1 tsp black or rainbow peppercorns
• 1-2 bay leaves (I used 1)
• Peel from half a lemon, thinly sliced
• Splash of sherry (I used Tio Pepe Fino Sherry)
• Red pepper flakes, to taste
• Kosher salt, to taste
• 16 oz of ciliegine, drained

- Heat the olive oil and garlic in a small saucepan over medium-low heat until it's bubbling gently.
- Remove from heat and let cool for a few minutes.
- Stir in the herbs, peppercorns, bay leaf and lemon peel.
- Add the sherry, red pepper flakes and salt, to taste.
- In a large bowl, pour the mixture over the mozzarella and toss gently to evenly coat.
- Transfer the mozzarella and mixture to a mason jar or airtight container.
- Refrigerate overnight or up to two weeks.
- Bring to room temperature before serving.