Food & Cooking Recipes Appetizers Marinated Bocconcini 3.0 (69) 1 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 July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 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. Ingredients ½ pint bocconcini (about 20 balls) ¼ cup extra-virgin olive oil Zest of 1 lemon, peeled into long strips 4 small sprigs fresh rosemary ¼ teaspoon red-pepper flakes ½ teaspoon coarse salt Directions 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. Rate it Print