Marinated mozzarella is the easiest keto antipasto going, herbed bocconcini shaken together with olive oil and vinegar in a jar, at about 1 gram of net carbs a serving. It is no-cook, make-far-ahead party food that keeps for weeks, and below is the herb ratio that gets it right.
Today's low carb appetizer is a super easy one. When you have people coming over on the weekend at the last-minute, what you want is something that is no muss no fuss and this recipe for marinated mozzarella is definitely that. Antipasto plates are a great low carb appetizer to serve for your guests. I make this recipe using dried herbs because I always have them on hand. If you want to use fresh herbs you just have to double the quantity (1/2 teaspoon dry = 1 teaspoon fresh).
An Italian antipasto in a jar
In Italy, small fresh mozzarella balls, the bocconcini and the cherry-sized ciliegine, are marinated in oil and herbs as part of an antipasto, and that is exactly what this is. The whole thing lives in a jar in your fridge, ready whenever someone drops by. Two small things make it: use dried herbs at half the fresh amount, since they are more concentrated, and let the cheese come to room temperature before serving so the oil loosens and the herbs come forward. Cold from the fridge, the oil goes cloudy and stiff and the flavor hides.
Build a board around it
A jar of marinated mozzarella is the start of a whole low-carb spread. Serve it with toothpicks alongside olives and pepperoni, thread it onto salami mozzarella skewers, or set it next to a fresh queso fresco caprese for two takes on Italian cheese. Mozzarella is one of the everyday picks in my keto cheese guide.
Sources
USDA FoodData Central, nutrient reference for fresh mozzarella.
Sugarfreechic test kitchen, low-carb antipasto notes.
