Then it occurred to me that I could make my own! Sometimes I am a bit slow. This mozzarella is crisp and savory. Perfect for your next caprese salad. That’s a hint by the way.
Take the 1/2 pound of fresh mozzarella and cut it into slices. You could also do cubes, circles or unicorns if you wanted. Just depends on what you plan to use it for. I am using this for a caprese salad so I want sheets of mozzarella for it.
Place the mozzarella in a dish and add the tablespoon of cilantro, tablespoon of basil, 1/4 teaspoon tarragon, 3 limes peels, one clove of garlic, teaspoon peppercorns, and 1/4 teaspoon salt.
Now add the 1/2 cup olive oil. It is really important to use a good olive oil for this because your mozzarella is gonna taste like it after. I used this lovely biodynamic olive oil from AmByth Estate. If you like good wine, I suggest checking them out. More importantly, if you live in California…visit the Paso Robles area and check them out. They are by appointment only but they have a very charming operation.
Now that the mozzarella is covered with yummy olive oil, fresh herbs and spices…we are going to let it sit in the fridge for about 6 hours to infuse it with all those flavors. Enjoy!