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10 minutes
1 hour 10 minutes
- 2 containers (8 oz each) fresh ciliegini mozzarella cheese (cherry-size balls) (about 2 cups)
- 12 ready-to-eat baby-cut carrots, cut into 1/2-inch slices
- 1/4 cup light olive oil
- 2 tablespoons chopped fresh basil leaves
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1 clove garlic, finely chopped
- Create a tiny incision in the center of every cheese ball and gently stuff in a carrot slice.
- In a medium bowl, combine all remaining ingredients and gently fold in the stuffed cheese balls.
- Chill in the refrigerator for 1 to 2 hours to enhance flavors, stirring once halfway through after 30 minutes.
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