We do a lot of casual entertaining, and are always looking for fun, tasty appetizers to serve up to our guests before dinner.
This is a versatile antipasto starter with tiny mozzarella balls and sweet tangy Peppadews red wine vinegar, red pepper flakes, and fresh herbs (we use thyme here). The longer the mozzarella balls and Peppadews sit in the brine the more flavorful they become. Go ahead and make it ahead of time, and refrigerate, then let it sit at room temperature when you are ready to serve. Don’t hesitate to serve up some crusty bread to soak up the flavorful marinade.
Marinated Mozzarella and Peppadew Peppers
Recipe from Bon Appetit
8-oz. pearl mozzarella, drained
1 cup drained Peppadew peppers in brine
1/3 cup red wine vinegar
4-5 sprigs thyme, torn in half
2 garlic cloves, finely grated
1/4 tsp. kosher salt
1/2 tsp. mild red pepper flakes
Extra-virgin olive oil ( for drizzling)
Flaky sea salt
Freshly ground black pepper
Combine mozzarella and Peppadew peppers in a shallow bowl.
Bring vinegar to a simmer in a small saucepan over medium heat. Add thyme, garlic, kosher salt, and mild red pepper flakes and simmer, swirling pan occasionally, until mixture is fragrant, about 1 minute.
Pour vinegar over mozzarella and Peppadew peppers. Drizzle generously with oil; season with sea salt and black pepper.