Marinated Mozzarella Morsels
1 lb. mozzarella cheese, cut in bite-size chunks
2 C. olive oil
1/2 t. thyme leaves
1 t. oregano flakes
1 1/2 t. dried parsley flakes
3 cloves garlic, minced
1/4 t. paprika
1 1/2 t. dried bell pepper flakes
Combine all ingredients in a 1-quart glass jar. Cover and shake to blend. Marinate in refrigerator. Shake jar several times a day.
Herbed Cheese Spread
8 oz. low-fat cream cheese, room temperature
1/4 C. extra-virgin olive oil
3 T. white wine vinegar
3 T. dry white wine
3/4 C. chilled heavy cream
2 shallots, finely chopped
6 fresh flat-leaf parsley sprigs, leaves only, finely chopped
6 fresh dill sprigs, finely chopped
10 fresh chive stalks, finely chopped
Salt and freshly ground pepper to taste
In a medium bowl, place the cream cheese and mash using a fork. Add the oil, vinegar and wine, mixing until well combined and creamy.
In a small bowl, whip the cream until stiff peaks form. Fold into the cheese mixture. Mix in the shallots, parsley, dill, chives and salt and pepper.
Transfer to a serving bowl and chill thoroughly before serving. The spread can be stored in a covered container in the refrigerator for 3-4 days.
Makes 2 cups