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Marinated Full Moons

  • servings: 10


  • 10 ounces drained bocconcini (bite-size mozzarella balls)
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon fresh thyme leaves
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper, plus more to taste
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar


  1. Step 1

    Combine all ingredients in a bowl, making sure that at least half of each bocconcini is immersed in marinade.

  2. Step 2

    Cover with plastic wrap and refrigerate for at least 2 hours, preferably 24 hours.

  3. Step 3

    Place bocconcini on a serving plate or bowl, and drizzle with marinade. Season with pepper.

Halloween 2007, 2007