Marinated Mozzarella Nuggets

Preparation info

  • Makes

    16 pieces

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

As with all cheese appetizers, the secret here is to indulge in small portions. To make that easier, many cheese stores and Italian markets sell small balls of mozzarella called bocconcini (little mouthfuls). If these are not available, cut larger mozzarella cheese into ½- to ¾-inch cubes.


  • 2 tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • ½ garlic clove, crushed
  • ½ teaspoon crushed red pepper
  • 16 squares (1 inch) roasted red pepper, fresh or jarred
  • ½ pound fresh mozzarella, either small balls or cut into 16 cubes (½ to ¾ inch) or use part-skim mozzarella
  • 16 small fresh basil leaves or 1-inch torn pieces


    1. Whisk the oil, vinegar, garlic, and red pepper until blended. Add the roasted peppers and marinate 15 minutes. Add the mozzarella and toss gently, just to coat.
    2. Use small party picks and skewer a piece of mozzarella, a piece of red pepper, and a basil leaf together. Arrange on a platter and drizzle with any marinade left in the bowl. Serve at room temperature.