Marinated Bocconcini
Fresh bocconcini tossed with garlic, herbs, sun-driedtomatoes, and some good olive oil. The best appetizers are the ones you barelyhave to try for. Snack it straight from the bowl, pile it on a salad, or set itout and watch it disappear.
Equipment
- 500ml jar (with lid, for marinating)
- Knife/cutting board (for slicing garlic, tomatoes, herbs)
- Measuring spoons
Ingredients
- 400 g mini bocconcini drained & dried
- 4 sun-dried tomatoes diced or thinly sliced
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 2 garlic cloves thinly sliced or minced
- 2 fresh basil leaves
- ½ tsp red pepper flakes optional
- 150 ml extra virgin olive oil approx or enough to completely cover
Instructions
- Place the drained bocconcini into a clean 500 mL jar.
- Add the sun-dried tomatoes, parsley, oregano, garlic, basil, and red pepper flakes, if using.
- Pour enough olive oil over the mixture to completely cover the bocconcini.
- Seal the jar and gently turn it a few times to distribute the herbs and seasonings.
- Refrigerate for at least 2 hours before serving. For the best flavour, marinate overnight.
Notes
Variations
- Add a few strips of lemon zest for a fresh citrus flavour.
- Stir in fresh thyme or rosemary.
- Add a handful of sliced olives.
- Mix in roasted red peppers for a little sweetness.
- Fridge: Store in the refrigerator for up to 4 days, or until the earliest expiration date on the bocconcini.
- Freezer: Not recommended. Freezing changes the texture of the cheese.
- Leftovers: Keep the bocconcini fully submerged in the oil and use within the recommended storage time.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife