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Marinated Bocconcini

By The Canadian Living Test Kitchen

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.

Servings: 4 cups (1 L)

Ingredients:

3/4 cup (175 mL) extra-virgin olive oil
1 tbsp (15 mL) white wine vinegar
1 clove garlic, minced
1/2 tsp (2 mL) dried Italian herb seasoning
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) hot pepper flakes
4 cups (1 L) bocconcini balls (1 inch/2.5 cm), drained (about 1-1/2 lb/750 g)

Preparation:

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