1 lb. part-skim mozzarella cheese, cut in 1" cubes
1 7-oz jar roasted red peppers, drained and cut into strips
2 garlic cloves, roughly chopped
1 c. olive oil
4 tsp Italian seasoning
1 tsp dried rosemary
1/2 tsp crushed red pepper flakes
Combine all ingredients, cover and refrigerate at least 8 hrs.
Before serving, let the mozzarella stand at room temperature for 1 hr.
You can reserve the flavored oil to use in cooking.