This dip-style-dish hit the pinnacle of flavor maybe 4 hours after it was composed. OK, well, really it was good after about 30 minutes after the garlic had a chance to soften, but it really held up well over time and got progressively gooey over time.
All of the ingredients, including a ton of black pepper and really good quality evoo went into a pot which melded together on “low” and eventually “warm.” After 4 hours we had a “fondue” of sorts, perfect for scooping with crusty sliced ciabatta bread.
Don’t get me wrong; prior to the six hour mark, it was a WONDERFUL appetizer with soft, gooey mozzarella balls infused with tons of flavor from the sun dried tomatoes, garlic, and thyme.
This is one dish where the quality of your ingredients will have an impact on the outcome of the dish. It would be just as good in one of those mini-crock pots too.
Fresh Mozzarella and Sun-dried Tomato “Fondue”
¼ cup oil-packed sun dried tomatoes, julienned
6 cloves of garlic, cut into thirds
2 Tbsp fresh thyme
2 cups fresh mozzarella balls (small) or cut large balls into 1-2” pieces
¼ cup extra virgin olive oil
salt and freshly cracked black pepper to taste
Combine all ingredients except the cheese in a medium sauce pan. Heat over medium-high heat until oil begins to simmer. Reduce heat to “low” or “warm” and add the cheese. Allow to marinate for at least 20 minutes prior to serving. The longer it cooks the “gooier” the cheese will become.