Ingredients:
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 c. Garlic Olive Oil
3 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. Smoked Ground Pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 c. Garlic Olive Oil
3 Tbsp. finely chopped fresh flat-leaf parsley
1 tsp. onion powder
1/2 tsp. dried oregano
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. Smoked Ground Pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems
Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish. Whisk together 1/2 cup Garlic Olive Oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.
*Tested in Easy Entertaining Cooking Class
