Marinated Fresh Mozzarella in Tangerine Champagne Vinaigrette Crostini

This is a truly delightful and easy Marinated Fresh Mozzarella appetizer that is sure to impress!  I absolutely adore the simple yet extraordinary combination of tangerine with basil.  Add them to a toasty crostini or any crusty bread for that matter and I can’t get enough.

Marinated Fresh Mozzarella

My last post was on a marinated tomato salad.  I had leftover dressing from the marinated tomatoes so, I used it for this recipe.  You can either make the dressing just for this recipe or do like I did and get two for one.  This appetizer goes well with the marinated tomato salad as they both have the same marinade/dressing.  The next time we have guest, I am going to make both of these dishes and bring them down to the beach for a beach picnic.  Who’s in?

Marinated Fresh Mozzarella

I like a sparkling wine with this appetizer, like a Cava or a Prosecco.

Marinated Fresh Mozzarella

Marinated Fresh Mozzarella Marinated Fresh Mozzarella Recipe:
about 7 – 10 crostini
Mandarin Salt or plain Madron Salt – a pinch on top of each crostini

Whole batch

  • 1 box – (1 1/4 Cup) Maldon Salt
  • Zest of 4 – 8 Mandarin Oranges – depends on how much citrus you want (I used 5, which is mild)

Small batch

  • 1/4 Cup Maldon Salt
  • Zest of 1 – 2 Mandarin Orange
Start by making the vinaigrette.
Slice the mozzarella balls 3/4 of the way through making sure not to cut all the way through the ball.  Or you can cut them in half if you prefer.  Add the cut mozzarella balls to the marinade and let marinate overnight or for at least four hours.

Mandarin Salt

Pre-heat oven to 225 degrees.
I included a whole recipe for the salt if you desire to use it on other dishes or you can make the smaller batch for this recipe only.
Zest the mandarins with a microplane, spread the zest out on a parchment lined baking sheet and bake for 10 minutes. Take out and separate any clumps with your fingers and put back in for 5 additional minutes and then repeat separation of any remaining clumps and put back in for the final 2 minutes.
Put salt into food processor and pulse about 5 times to break it down just a bit.
Mix the zest with the salt.
The rest
Wash, dry and pick the basil leaves off of the stems.  You can
keep the leaves whole or chiffonade them.
Slice the baguette into 1/2 inch slices and follow this recipe.
You can either serve the marinated mozzarella and basil on the side and let your guest top their own crostini.  Or, top the crostini with two or three mozzarella balls and a few basil leaves.  (They stay on the crostini best when cut in half, but I like the way they look whole.)  Serve with a side of marinade to be drizzled on top or to dip the bread in.
Another option is to put the mozzarella balls on the crostini and stick it under the broiler for a minute to melt, then add the fresh basil leaves to serve.  Serve with a side of marinade to be drizzled on top or to dip the bread in.
 Health benefits:
Tangerines are a type of mandarin orange. They are a valuable source of flavonoid anti-oxidants that are several times higher than oranges, but have even more vitamin A and iron. The vitamin A in them helps with immune function, vision and reproductive health. As with all citrus they are still very rich in vitamin C that stimulates the production of collagen and helps keeps your skin supple as well as stimulating cell generation in the body. Antioxidants are found in high concentrations in the rind of tangerines, which fighting off free radicals keeping the body’s cells healthy while purifying the blood and remove toxins.  They contain natural soluble and insoluble fiber that improves digestion and restrict the absorption of cholesterol in the gut, which helps cut the risk of obesity and reduce inflammation. Tangerine fruit has been used effectively against skin diseases and arthritis. They also help to absorb iron from food in to the body and contain a good amount of Folate and Potassium.


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