Marinated Mozzarella Morsels

1 lb. mozzarella cheese, cut in bite-size chunks

2 C. olive oil

1/2 t. thyme leaves

1 t. oregano flakes

1 1/2 t. dried parsley flakes

3 cloves garlic, minced

1/4 t. paprika

1 1/2 t. dried bell pepper flakes

Combine all ingredients in a 1-quart glass jar. Cover and shake to blend. Marinate in refrigerator. Shake jar several times a day.

Herbed Cheese Spread

8 oz. low-fat cream cheese, room temperature

1/4 C. extra-virgin olive oil

3 T. white wine vinegar

3 T. dry white wine

3/4 C. chilled heavy cream

2 shallots, finely chopped

6 fresh flat-leaf parsley sprigs, leaves only, finely chopped

6 fresh dill sprigs, finely chopped

10 fresh chive stalks, finely chopped

Salt and freshly ground pepper to taste

In a medium bowl, place the cream cheese and mash using a fork. Add the oil, vinegar and wine, mixing until well combined and creamy.

In a small bowl, whip the cream until stiff peaks form. Fold into the cheese mixture. Mix in the shallots, parsley, dill, chives and salt and pepper.

Transfer to a serving bowl and chill thoroughly before serving. The spread can be stored in a covered container in the refrigerator for 3-4 days.

Makes 2 cups