Ingredients
1 pound mozzarella cheese, cut into 1-inch cubes1 jar (7 ounces) roasted red peppers, drained and cut into bite-size pieces6 fresh thyme sprigs2 garlic cloves, minced1-1/4 cups olive oil2 tablespoons minced fresh rosemary2 teaspoons Italian seasoning1/4 teaspoon crushed red pepper flakesBread or crackers
Preparation
In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice.
In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes. Pour into jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve with bread or crackers.
