Spicy Marinated Mozzarella with Oregano and Capers

This appetizer has a little kick to it, which can go higher or lower depending on how much dried crushed red pepper you add.  I like it just as written, but my mom prefers less spice.  It can be prepared in advance and chilled in the refrigerator.

From Bon Appétit - January 2002.  Goes great with artichoke hearts & olives.  6 servings.

 

12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 tablespoon minced fresh oregano
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons capers, chopped

Overlap cheese slices on medium platter.  Heat 2 tablespoons oil in a small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in salt and pepper. Cool. Stir in capers and remaining 4 tablespoons oil.  Spoon over cheese slices.  Sprinkle with oregano.