By An Edible Mosaic
2 cloves garlic
1 tsp minced fresh rosemary
1 tsp minced fresh oregano or fresh marjoram
1 tsp minced fresh Italian parsley
1/4 tsp crushed red pepper flakes
1/8 tsp coarse kosher salt
1/2 cup extra-virgin olive oil
8 ounces fresh mozzarella cheese balls
Stir the garlic, rosemary, oregano, parsley, crushed red pepper flakes, salt, and oil together in a medium bowl.
Add the cheese balls and give them a gentle toss to coat. Cover, refrigerate, and marinated at least 1 hour.