Ingredients:
2 garlic cloves
1/2 cup fresh parsley leaves, tightly packed
1/4 cup basil leaves, tightly packed
1/2 cup extra virgin olive oil
1/2 teaspoon cracked pepper
1 teaspoon fennel seeds, toasted
1 lemons, zested
200 g baby mozzarella cheese or 200 g cheese, of your choice
Directions:
Puree garlic and herbs with the oil.
Add pepper, fennel seeds and lemon zest.
Place cheese in a jar and pour over the marinade.
Refrigerate overnight to allow flavours to infuse.
To serve, bring cheese back to room temperature and serve with good bread, in a salad or part of an antipasto platter.
Servings: 4
Time preparation: 5 min.
Time total: 5 min.