Creamy mozzarella slices, tangy sun-dried tomatoes, a touch of aromatic herbs, extra virgin olive oil, and chopped walnuts all come together in this amazing appetizer.
You'll have this crowd-pleaser on your table in 10 minutes, and it's a family favorite any time of the year.
I love mozzarella cheese, and with a few simple ingredients, you can quickly transform this fresh cheese into a flavorful small dish.
Like my Whipped Ricotta and Honey Spread, this is a perfect appetizer for hosting a special occasion or making a Friday evening Italian grazing board.
It can even be a great steak or larger salad companion. Let's make it.
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Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make mozzarella and sun-dried tomato appetizer:
- Fresh mozzarella cheese: Opt for fresh, thinly sliced mozzarella slices. Thick slices are fine, too, if that's what you prefer. Toss any extra in my Italian Meatball Salad.
- Sun-dried tomatoes: Choose a jar of sun-dried tomatoes drenched in extra virgin olive oil, which adds a deep, tangy flavor.
- Fresh parsley: Its fresh, peppery notes are a must for that classic Italian touch.
- Olive oil: Use both a bit of extra virgin olive oil and a little olive oil from the tomato jar. It brings all the flavors together.
- Chopped walnuts: They add a crunchy texture and earthy, sweet, and tangy notes.
- Seasonings: You'll need dried basil, dried oregano, and a pinch of salt.
How To Make It
See the full recipe with measurements in the recipe card.
Let's make this a great appetizer.
Step One (Picture 1 above) -Arrange the mozzarella on a medium-sized platter and drizzle a teaspoon of extra virgin olive oil on top of the cheese.
Step Two (Picture 2 above) - Top the cheese with chopped walnuts, chopped sun-dried tomatoes, and seasonings.
Step Three (Picture 3 above) - Garnish with fresh parsley leaves and another drizzle of olive oil (this time from the sun-dried tomato jar). Serve with Garlic Crostini or artisan bread on the side.
Variations
- Instead of dried basil, you can use fresh basil leaves, especially during summertime.
- Garnish with some black pepper or red pepper flakes for a spicy touch.
- Mix in some fresh tomatoes to mimic a caprese salad. Cherry tomatoes can add a unique twist.
- Feel free to add a drizzle of balsamic glaze or red wine vinegar.
- Instead of slices, you could use mozzarella pearls.
- For another saltier twist, add pieces of shaved parmesan cheese.
Helpful Tips
- Let the mozzarella and sun-dried tomato appetizer sit for a bit at room temperature for the flavors to come together.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Serving Suggestions
- Serve with baguette slices, bagel chips, or Garlic Crostini for added texture and as a small snack or party dish.
- It's a favorite appetizer to pair with other small plates and to create a Mediterranean Platter.
- It can also easily become a salad on its own and a perfect steak companion or dinner side dish.
More Easy Appetizers You Might Like
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This mozzarella and dried tomato appetizer isn't just an easy appetizer. It combines lovely flavors and textures that can elevate any meal to the next level.
Whether you're exploring Italian recipes or just looking for healthy recipes that don't compromise on taste, this dish is a must-try. Enjoy!
📖 Recipe
Mozzarella And Sun-Dried Tomato Appetizer
Mariska RamondinoIngredients
- 1 pound fresh mozzarella slices 454 grams
- 1 teaspoon extra virgin olive oil, or more as needed
- ¼ cup chopped walnuts 30 grams
- ¼ cup sun-dried tomatoes in olive oil, drained and chopped drain over a small bowl and reserve the oil
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt to taste
- 2 tablespoons freshly chopped parsley leaves
Instructions
- Arrange the thinly sliced mozzarella pieces on a medium-sized serving plate.1 pound fresh mozzarella slices
- Drizzle 1 teaspoon of extra virgin olive oil over the mozzarella slices.1 teaspoon extra virgin olive oil, or more as needed
- Divide the chopped walnuts and dried tomatoes evenly over the cheese.¼ cup chopped walnuts, ¼ cup sun-dried tomatoes in olive oil, drained and chopped
- Season with dried basil, oregano, and salt to taste—A few pinches.½ teaspoon dried basil, Salt to taste, ½ teaspoon dried oregano
- Coat the whole dish with chopped fresh parsley and 1 generous tablespoon of the reserved olive oil from the sun-dried tomato jar, or more as preferred. You can also use extra virgin olive oil if preferred.2 tablespoons freshly chopped parsley leaves
- Let it sit for about 5 to 10 minutes before serving.
Notes
- It is best to let the mozzarella appetizer dish sit for 5 to 10 minutes before serving to allow the flavors to come together.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Instead of dried basil, you can use fresh basil leaves in summertime.
- Garnish with some black pepper or red pepper flakes for a spicy touch.
- Mix in some fresh tomatoes to mimic a caprese salad. Cherry tomatoes can add a unique twist.
- Feel free to add a drizzle of balsamic vinegar.
- Instead of slices, you could use mozzarella pearls.
- For another saltier twist, add pieces of shaved parmesan cheese.
- Serve on sliced baguette, toast, or garlic crostini to add crunch.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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