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Marinated Bocconcini

Bocconcini are just bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness. Match these marinated bocconcini with sliced salami, grape tomatoes, pitted olives, or cantaloupe balls.

  • Prep:
  • Total Time:
  • Servings: 4
Marinated Bocconcini


  • 1/2 pint bocconcini (about 20 balls)
  • 1/4 cup extra-virgin olive oil
  • Zest of 1 lemon, peeled into long strips
  • 4 small sprigs fresh rosemary
  • 1/4 teaspoon red-pepper flakes
  • 1/2 teaspoon coarse salt


  1. 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.

Cook's Note

Or cover and refrigerate up to 2 days, bring to room temperature and toss before serving.

Reviews (1)

  • cynthiab 11 Nov, 2007

    This was wonderful, though I recommend using half of the zest--I found it to be a little too lemony.

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