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Marinated Bocconcini

By The Canadian Living Test Kitchen

Tested till perfect

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Marinated Bocconcini

This recipe makes 4 cups servings

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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

  • 3/4 cup extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 garlic clove, minced
  • 1/2 tsp dried Italian herb seasoning
  • 1/4 tsp salt
  • 1/4 tsp hot pepper flakes
  • 4 cups bocconcini cheese balls, (1 inch/2.5 cm), drained

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.

Source : Canadian Living Magazine: November 2007

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