1 pound mozzarella cheese, cut into 1 inch cubes
1 jar (7 ounces) roasted red peppers, drained and cut into bite size pieces
6 fresh thyme sprigs
2 garlic cloves, minced
1 1/4 cups olive oil
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
Bread or crackers
In a quart jar with a tight fitting lid, layer a third of the cheese, red 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.
Makes 4 cups.
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