I made these marinated bocconcini for a dinner party at our house a couple of weeks ago. They were such a hit in the caprese salad on a stick that I made, I thought I would share the recipe with you. Bocconcini are great to have on hand for summer appetizers like caprese salad or margarita flatbreads but they can be a bit bland on their own, so I like to add flavour to them. Not only does it kick the flavour up, it makes them very colourful too. You can use any herb you like; I used rosemary and thyme this time but basil and oregano work nicely as well. Marinated bocconcini are so good that they don’t need to be paired with anything, sometimes I serve them in a small bowl as part of an antipasto plater all on their own. Try it, you will see!
Here is what you will need:
- 200g bocconcini
- 4 garlic cloves
- 2 tsp fresh thyme
- 1 sprig fresh rosemary
- 2 tsp dried red chili flakes
- 1 tsp fresh ground pepper
- 2 tbs of sun-dried tomatoes chopped
- 1 cup extra virgin olive oil
Here is how to make it:
- Place all the ingredients into jar fitted with an air tight lid and stir to combine.
- Marinate in the fridge overnight or if making the same day, minimum of 2 hours.
Hope this inspires you to be creative in your kitchen – enjoy!