Shelly's Recipe

MARINATED BOCCONCINI II

Category: Cheese

8 bocconcini (baby mozzarella balls), cut into quarters
1/2 cup olive oil
2 tbsp rosemary, chopped
2 garlic cloves, crushed
1/2 tsp salt
1/4 tsp hot pepper flakes
Freshly ground pepper

Place bocconcini in a glass bowl. Combine remaining ingredients, stirring to dissolve the salt. Pour over bocconcini. Cover, and refrigerate overnight or longer. They keep a week or more and get even more flavorful. To serve, remove from fridge one hour before to allow oil to liquefy; drain and serve.

For more of a Greek flavor, add a crumpled bay leaf or two, and a tbsp of both rosemary and oregano leaves). If marinating olives, omit the salt.