Marinated Full Moons

Photo: Krause, Johansen

Let these little cheese balls sit overnight to absorb the full flavor of the spices.


  • 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

  • 1/8 teaspoon freshly ground pepper, plus more to taste

  • ¾ 3/4 cup extra-virgin olive oil

  • ¼ 1/4 cup sherry vinegar


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

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

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

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