Need an appetizer for guests while you finish cooking? Wait no longer….This will be just right!
1 pound mozzarella cheese, cut into 1-inch cubes
1 cup (8 ounces) sun dried tomatoes in water, drained and cut into small pieces
6 fresh thyme sprigs
2 garlic cloves, minced
1-1/4 cups olive oil
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes (optional)
Bread or crackers (optional)
In a one gallon ziploc bag, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice.
In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes if using. Pour into the ziploc bag, seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers. Yield: 4 cups.