A classic Italian first course salad of marinated cubes of mozzarella cheese, dried tomatoes, garlic, fresh herbs and red pepper flakes.

Marinated Cheese and Tomatoes

1 pound Wisconsin part-skim Mozzarella cheese, cut into 3/4 inch cubes
1 (8-ounce) jar marinated dried tomatoes (with oil)
3 cloves garlic, chopped
1 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon coarsely ground black pepper
1 cup olive oil

1. In bowl, toss all ingredients except olive oil to blend thoroughly.
2. Pack into 3 cup glass or plastic container with tight-fitting lid.
3. Pour over enough olive oil to cover.
4. Store in refrigerator up to 2 weeks, pressing down occasionally to be certain cheese and tomatoes are covered.
5. Bring to room temperature before using.

Makes 4 servings.

Note: After tomatoes and cheese are used, any remaining seasoned oil can be used for sautéing meats, poultry, fish and vegetables.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.