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Marinated Bocconcini

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    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 Time 5 minutes
    • Total Time 35 minutes
    • Yield Serves 4
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    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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