Marinated Bocconcini

Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: November 2007

Ingredients

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

Method

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.

Nutritional facts Per ball: about

  • Sodium 53 mg
  • Protein 3 g
  • Calories 40.0
  • Total fat 3 g
  • Cholesterol 10 mg
  • Saturated fat 2 g
  • Total carbohydrate trace

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Marinated Bocconcini

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