Mozzarella with Basil

Mozzarella with Basil

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From: Diabetic Living Magazine

Reinvent this recipe every time you make it by varying the cheese and the herb. Try feta with oregano or dill, or queso fresco with cumin or red pepper flakes.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound part-skim mozzarella cheese
  • 2 tablespoons roasted garlic oil or olive oil
  • 1 teaspoon 1 to 2 teaspoons balsamic vinegar
  • 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon freshly cracked black pepper
  • Tomato slices (optional)
  • Fresh basil strips (optional)
  • Baguette-style French bread slices, toasted (optional)


  • Prep

  • Ready In

  1. Cut mozzarella into ½-inch pieces. Place pieces in a medium bowl. In a small bowl combine oil, vinegar, snipped basil, and pepper. Pour over cheese; toss gently until cheese is well-coated. Cover and chill for 1 hour.
  2. If desired, serve with tomato, basil strips, and bread slices.
  • To make ahead: Prepare as above through step 1. Store, covered, in the refrigerator up to 3 days. To serve, let stand at room temperature until olive oil liquefies. If desired, serve with tomato, basil strips, and bread slices.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 88 calories; 6 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 7 g protein; 3 mcg folate; 18 mg cholesterol; 0 g sugars; 155 IU vitamin A; 0 mg vitamin C; 224 mg calcium; 0 mg iron; 176 mg sodium; 30 mg potassium
  • Nutrition Bonus: Calcium (22% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1 lean protein, ½ fat

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