Marinated Bocconcini
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:
| Nutritional Info | |
| Per ball: about | - |
| cal | 40 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | trace |
| 0 fibre | - |
| chol | 10 mg |
| sodium | 53 mg |
| % RDI: | - |
| calcium | 7% |
| vit A | 2% |
Suggested Recipes
-
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:
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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Cheese/Other Dairy; Freeze or Refrigerate; Make-Ahead; Halloween;
Source
Canadian Living Magazine: November 2007
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