Marinated Mozzarella, Sun Dried Tomato, and Rosemary Appetizers


Note: These need 8-24 hours to marinate!

2 blocks of mozzarella cheese
1 (8.5 oz) jar of sun-dried tomatoes, drained and halved if large.
½ cup Flying Olive's Melgarejo Picual Extra Virgin Olive Oil or Flying Olive single varietal EVOO of choice
2-3 Tbsp finely chopped Italian or flat-leaf parsley
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
½ tsp Italian seasoning (I prefer McCormick's Italian spice grinder)
¼ tsp Kosher salt
¼ tsp freshly ground black pepper
Garnish with stems of rosemary (or you can use parsley sprigs if you prefer)

1. Cut blocks of mozzarella into 1" cubes.  Arrange the cheese cubes and sun dried tomatoes in an 8" square baking dish.
2. Whisk together Flying Olive's Melgarejo Picual EVOO, parsley, garlic and onion powder, dried oregano, Italian seasoning, salt and pepper.  Pour evenly over the cheese cubes and tomatoes.  Cover and chill at least 8 hours up to 24 hours.
3. Transfer the mixture to a serving plate, reserving marinade.  Place a sun dried tomato on top of each cheese cube. Using a small skewer, spear the tomato and cheese through the center making a small hole.  Remove the skewer and add a sprig of rosemary through the center, making a plume in each hors d'oeuvre.  Drizzle with remaining marinade, if desired.
Adapted from a recipe by Southern Living by Barb L.