Lemon Pepper Bocconcini Lemon Pepper Bocconcini

Lemon Pepper Bocconcini IMAGE Image by: Lemon Pepper Bocconcini IMAGE Author: Canadian Living

Marinating these bite-size fresh mozzarella balls in a lemony marinade gives the flavour time to develop. Serve them with toasted baguette slices.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2016

Ingredients

  • 2 pkg (each 180 g) mini bocconcini
  • 1/4 cup extra-virgin olive oil
  • 4 teaspoons capers drained, rinsed and chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons finely diced jarred preserved lemon zest
  • 1 teaspoon pink peppercorns coarsely chopped
  • 6 basil leaves thinly sliced
  • 1/4 teaspoon salt

Method

In large bowl, toss together mozzarella, oil, capers, lemon juice, preserved lemon zest and peppercorns; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature for 20 minutes. Stir in basil and salt.

Nutritional facts per serving: about

  • Sodium 126 mg
  • Protein 9 g
  • Calories 182.0
  • Total fat 15 g
  • Potassium 9 mg
  • Cholesterol 36 mg
  • Saturated fat 7 g
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Lemon Pepper Bocconcini

Login