posted by Andy 03-16-103 10:01 AM
Marinated Bocconcini
makes 32 pieces...source unknown...
8 bocconcini, cut into quarters
1/2 cup olive oil
2 Tbs rosemary, chopped
2 garlic cloves, crushed
1/2 tsp salt
1/4 tsp hot pepper flakes
freshly ground pepper
Place bocconcini in a glass bowl. Combine remaining ingredients, stirring to dissolve the salt. Pour over bocconcini. Cover, and refrigerate overnight or longer. They keep a week or more and get even more flavourful. To serve, remove from fridge one hour before to allow oil to liquefy; drain and serve.
For more of a Greek flavour, add a crumpled bay leaf or two, and a tablespoon of both rosemary and oregano leaves). If marinating olives, omit the salt.
From: Anna/Ontario @ Gail's
Marinated Bocconcini -"Cooking and Entertaining" Woman's Day Special Interest Publication. September 2, 1999
1/2 cup freshly diced roasted red peppers (homemade or store-bought)
1/3 cup chopped fresh basil
1/4 cup finely chopped pitted Kalamata olives
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, chopped
3/4 cup extra-virgin olive oil
12 ounces bocconcini (baby mozzarella balls) (As these vary in size--if they are on the larger size, cut them into more bite-size pieces--more surface area to absorb all the flavouring)
In a bowl, combine peppers, basil, olives, red pepper flakes, garlic and oil, and pour over bocconcini. Cover and marinate for at least 4 hours, but preferably 48, in refrigerator. Serve with toothpicks. Servings: Makes 36
Preparation time: About 10 minutes Marinating time: 4 to 48 hours
Per serving: About 30 cal. 3g pro, 1g carb, 2g fat, 50% cal from fat, 2mg chol, 71mg sod, 0g fiber.