For Christmas Eve, my family enjoys having finger foods for dinner. This year, I’m taking a spinach, artichoke, and shrimp dip (new recipe – will give report if it’s good!), white coated chex mix, and these mozzarella squares. I decided to take the safe route and try them out. They were absolutely delicious. A light hint of olive oil with Italian seasonings was absolutely delicious coating these cheese cubes. You can serve them with toothpicks or arrange them beautifully by piercing a stem of rosemary through each one to serve.
3 (8 ounce) blocks mozarella cheese
1 (8.5 ounce) jar sundried tomatoes, halved and drained (optional)
1/2 cup olive oil
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon pepper
Cut cheese blocks into 1 inch cubes. Place in shallow container with halved sundried tomatoes.
Mix together all other ingredients. Pour over cheese cubes. Cover.
Place in refrigerator and allow to sit overnight. To serve, pierce cheese cubes with a toothpick or rosemary sprig.
Adapted from: MyRecipes.com