TANGY MOZZARELLA BITES
1/4 cup olive oil
1 to 2 teaspoons balsamic vinegar
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon coarsely ground pepper
16 ounces cubed part-skim mozzarella cheese
1 In a large bowl, combine the oil, vinegar, garlic, basil and pepper. Add cheese; toss to coat. Cover and refrigerate for at least 1 hour.
Yield: about 3 cups.