Marinated Mozzarella Recipe

You can probably use the same marinade for the Feta cheese.
1 lb. mozzarella cheese, cut in 1-inch cubes
1 7-oz. jar roasted red peppers, drained, cut in strips
2 garlic cloves, cut in half lengthwise
1 1/4 cups olive oil
4 tsps. Italian seasoning, crushed
1 tsp. rosemary leaves, crushed
1/2 tsp. crushed red pepper
Fresh rosemary or thyme sprigs, optional

In a 1-quart jar, combine cheese, roasted peppers and garlic.

In a small bowl, combine olive oil, Italian seasoning, rosemary and red pepper. Pour over cheese mixture. Add fresh herb sprigs, if desired.

Cover tightly; turn jar upside down several times to blend ingredients. Refrigerate at least 4 hours.

Before serving, let jar stand at room temperature for about 1 hour. Remove cheese and peppers from oil; serve with crackers. Refrigerate for up to 2 weeks. Makes 4 cups or 16 servings of 1/4 cup each