Marinated Bocconcini 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



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


  • Calcium 7.0
  • Vitamin A 2.0
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Marinated Bocconcini