Ingredients

• 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

Preparation

1. In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and garlic. Repeat layers twice.
2. In a small bowl, whisk the oil, rosemary, Italian seasoning and pepper flakes.
3. Pour into jar; seal and turn upside down.
4. Refrigerate overnight, turning several times.
5. Serve with bread or crackers.

Yield: 4 cups.