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Marinated Bocconcini

Source of Recipe


From "The Cheese Course" by Janet Fletcher






List of Ingredients



• 1/2 cup extra-virgin olive oil
  
• 1 large clove garlic, peeled and minced
  
• 2 tsp chopped fresh oregano
  
• 1/4 tsp crushed red pepper flakes
  
• 1 lb. bocconcini (tiny balls of fresh mozzarella), well drained
  
• 1 Tbsp drained capers
  
• 2 Tbsp chopped fresh parsley
  
• 1/4 tsp kosher or sea salt
  
• 3/4 cup halved cherry tomatoes or 1/4 cup seeded, finely slivered plum tomatoes
  
• Toothpicks and thinly sliced French bread, for serving
  






Instructions



1. In a small saucepan, heat the olive oil, garlic, oregano and pepper flakes over medium heat until the garlic sizzles and just begins to color, 1 to 2 minutes. Remove from heat and cool to room temperature.
   
   
2. Put the drained bocconcini in a bowl and cover with the seasoned oil. Add the capers and parsley, stirring gently to coat. Cover and refrigerate several hours or overnight, stirring occasionally.
   
   
3. Remove from the refrigerator 30 minutes before serving. Season to taste with salt. Just before serving, stir in the tomatoes. Serve with bowls of toothpicks and French bread on the side.
   
   Serves 6 to 8