Marinated Bocconcini
21 people added this to their Recipe Box
This recipe makes 4 cups servings
Nutritional Info |
|
|---|---|
| Per ball: about | - |
| cal | 40 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 0 |
| chol | 10 mg |
| sodium | 53 mg |
| % RDI: | - |
| calcium | 7 |
| vit A | 2 |
Bocconcini, or fresh mozzarella, comes in different sizes. Large balls can be quartered, while tiny balls aren't a good choice for this recipe. To serve, let come to room temperature to liquefy the oil; drain and serve with small skewers or forks for spearing.
Ingredients
Preparation
In bowl, whisk together oil, vinegar, garlic, Italian seasoning, salt and hot pepper flakes.
Fill two 2-cup (500 mL) jars with bocconcini balls; pour marinade over top. Seal and shake to coat. Refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 5 days.) Let come to room temperature. Drain to serve.
Fill two 2-cup (500 mL) jars with bocconcini balls; pour marinade over top. Seal and shake to coat. Refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 5 days.) Let come to room temperature. Drain to serve.
Source : Canadian Living Magazine: November 2007
- Keywords : Appetizers; Cheese; Make-Ahead; Refrigerate/Chill; Garlic;
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