1 cup dried tomatoes, whole or halved
3/4 pound fresh 1-inch mozzarella balls
8 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh marjoram or oregano, chopped
2 tsp fresh parsley, chopped
1 tsp whole green peppercorns
1/2 tsp salt
1/4 tsp freshly ground black pepper
1-1/4 cup extra virgin olive oil
In a small bowl, pour 1 cup boiling water over the dried tomatoes and let sit for at least 15 minutes, or until they are soft. Drain and set aside. Remove the mozzarella balls from their brine.
In a quart jar with a lid, add tomatoes, seasonings and cheese, each a little at a time. Pour the olive oil over the top making sure to cover all the ingredients. Refrigerate to marinate for at least 24 hours before using. Makes 1 quart.