Food & Cooking Recipes Marinated Full Moons Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Servings: 10 Let these little cheese balls sit overnight to absorb the full flavor of the spices. Ingredients 10.0000 10 ounces drained bocconcini (bite-size mozzarella balls) 1.0000 1 tablespoon fresh oregano leaves ½ 1/2 teaspoon fresh thyme leaves ¼ 1/4 teaspoon coarse salt ⅛ 1/8 teaspoon freshly ground pepper, plus more to taste ¾ 3/4 cup extra-virgin olive oil ¼ 1/4 cup sherry vinegar Directions Combine all ingredients in a bowl, making sure that at least half of each bocconcini is immersed in marinade. Cover with plastic wrap and refrigerate for at least 2 hours, preferably 24 hours. Place bocconcini on a serving plate or bowl, and drizzle with marinade. Season with pepper. Rate it Print