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Bocconcini & Tomatoes in Olive Oil




Source of Recipe


billk54


List of Ingredients




12 boccincini (bite-size fresh mozzarella), about 1 pound
1/4 cup julienned sundried tomatoes in olive oil (see Note)
1/4 cup extra virgin olive oil
16 oil-cured black olives, pitted and coarsely chopped
1/4 cup loosely packed Italian parsley leaves
freshly ground black pepper
1/4 cup pine nuts, lightly toasted


Recipe



1 Toss the bocconcini, sundried tomatoes (and their oil, if any), olive oil, olives and parsley leaves in a large bowl until all the ingredients are coated. Season generously with freshly ground pepper.

2 Let stand at room temperature 30 minutes to 1 hour, tossing occasionally. 3 Diivide among serving plates and sprinkle with pine nuts.

Makes 4 servings

NOTE: You can save a small fortune by buying loosely packed dried tomatoes and packing them in oil yourself. First, soak the tomatoes in hot water to cover until softened, about 5 minutes. Drain the tomatoes thoroughly and dry in a single layer on several thicknesses of paper towels. Pack the tomatoes loosely in a glass jar. Pour in enough olive oil to cover the tomatoes, wait a few minutes for the oil to settle add some more. Store the tomatoes, loosely covered, in a cool place until needed.

Makes 4 servings