Marinated Bocconcini

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
Decided to use rosemary and thyme this time for the herb flavouring but you can use any combination of herbs you like. Basil and oregano work so well too!

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.
Whatever jar you are using, make sure to add enough EVOO to cover the bocconcini.
Ready for the fridge.

Hope this inspires you to be creative in your kitchen – enjoy!

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