⅓ cup olive oil

1 T. chopped oil-packed sun-dried tomatoes

1 T. minced fresh parsley

1 t. crushed red pepper flakes

1 t. dried basil

1 t. minced chives

¼ t. garlic powder

1 lb. cubed mozzarella cheese

In a large resealable plastic bag, combine the first seven ingredients; add cheese cubes.  Seal and turn bag to coat. Refrigerate at least 30 minutes. (Overnight is even better!)

Transfer to a serving dish. Serve with toothpicks. Serves 8-10.

Recipe courtesy of Charlotte Rymph, Monterey, Indiana