I am so excited to be partnering with the American Dairy Association and Dairy Council to celebrate America’s dairy farmer families who provide us with nourishing, wholesome dairy foods all year long!

Disclosure: This is a sponsored post written by me on behalf of the ADADC. The opinions and text are all mine.

This very delicious month, along with this very delicious post, are designed to shine a light on all things dairy which includes my recipe for Garlic & Herb Marinated Mozzarella with Kalamata Olives.

Fun facts: Did you know that one serving of cheese, milk or yogurt provides 8 grams of high-quality protein and 9 essential nutrients? Or that New York is the top yogurt-producing state in the country making yogurt its official state snack?

In honor of Dairy Month and the 9,000 dairy farm families, like Lamb Farms that sits just outside Buffalo, that the ADADC works with in New York, Northern New Jersey and Northeastern Pennsylvania – I’ve put together a homestyle appetizer just bursting with flavor to highlight a wonderful cheese which goes by the name, bocconcini.

I just love how it rolls off the tongue. Bocconcini. Don’t be afraid to say it loud with the emphasis on the ‘ch’… Boccon’ch’ini! Thanks for playing along, friends… Nice job!

These small bites of mozzarella, bites the size and shape of cherries, are the molto grande guests of honor at our dairy affair.

Marinated in a savory bath of garlic, herbs, crushed red pepper and olive oil…

…along with briny Kalamata olives and a spritz of fresh lemon zest and juice, we are on our way to a party that needs just one thing more…

A loaf of crusty bread! (Of course!)

Bocconcini are fresh mozzarella balls packed in water that you can find in most gourmet sections of your local grocery store. You can eat them as is or go one step further and dress them up with almost anything you have on hand. With minimal prep, this highly adaptable appetizer plays well with your favorite herbs and oils.

And if you really want to go the distance? Include this lovely bowl of mozzarella as part of a larger antipasti offering that includes fresh Italian meats, pickled vegetables, and assorted cheeses like Parmigiano-Reggiano and provolone.

Antipasti, the traditional first course of a formal Italian meal, literally translated, ‘before the meal’, is a perfect place to incorporate dairy into our lives.

With a goblet of wine and small-plate-styled nibbles, cheese can comfortably take center stage in this popular course.

Garlic & Herb Marinated Mozzarella with Kalamata Olives

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Author: Ciao Chow Bambina
Category: Appetizer

Print Recipe

Ingredients

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3/4 cup olive oil
3 tsp. snipped fresh rosemary
2 tsp. finely shredded lemon peel
Juice of 1/2 a lemon
1 – 2 plump cloves of garlic, minced
1/4 – 1/2 tsp. crushed red pepper
1 lb. bocconcini, or other fresh mozzarella
1 cup pitted Kalamata olives
1 small baguette, sliced

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Instructions

In a medium bowl, combine oil, rosemary, lemon zest, lemon juice, garlic and crushed red pepper.
Add mozzarella and olives; toss gently to coat.
Cover and marinate in refrigerator for up to 24 hours (but at least 2 hours).
Remove from refrigerator and let stand until it comes to room temperature, about 30 minutes.
Serve with sliced baguette.

And we’re not finished yet…

So, it’s not enough that the ADADC spreads joy and information through the work they do everyday through their Twitter, Facebook, and Instagram – they’re also going as far as to host a Twitter Party that you’re all invited to! Please join me and six other NYS bloggers on the evening of Wednesday, June 24th from 9:00-10:00 pm EST, where we’ll chat about our favorite dairy recipes and summertime fun! #DairyMOOnthTwitter