Marinated Bocconcini Recipes

MARINATED BOCCONCINI

Steps:

• In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally.

EASY MARINATED MOZZARELLA BALLS

Steps:

• To make the marinade, combine the olive oil, lemon juice, minced garlic finely chopped basil and chilli flakes in a medium bowl.
• Season generously with salt and black pepper then mix well.
• Drain the bocconcini or mozzarella balls and add to the bowl.
• Mix well, ensuring each piece of mozzarella is coated in marinade.
• Transfer to a large jar and pour over the marinade.
• Top up with more olive oil. Seal and allow to marinate for at least 60 minutes before serving.

MARINATED BOCCONCINI

Steps:

• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

TOMATO AND MARINATED BABY BOCCONCINI APPETIZERS

Steps:

• Combine the oil, vinegar and basil in a medium bowl. Add the cheese and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes.
• Drain cheese and discard the marinade.
• Wrap each cheese in a piece of rocket.(The larger rocket leaves work best ). Place on top of a tomato half and spear with a toothpick.

HERBED MARINATED BOCCONCINI

Steps:

• In a bowl, combine bocconcini, olive oil and red-pepper flakes; season with coarse salt and ground pepper. Marinate at room temperature at least 1 hour (or up to 4 hours). Top with basil and serve with crackers or crostini.

MARINATED BOCCONCINI (RACHAEL RAY)

Steps:

• Sterilize 4 pint-sized mason jars.
• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
• Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
• Top off with more extra-virgin olive oil.
• Cover and seal the jar. Repeat with the other 3 jars.
• Turn the jars over several.
• Refrigerate for 3 at least days before serving.
• Lasts for up to 2 weeks in the refrigerator.