Recipe by Kate in Katoomba
These are delicious either on their own or part of an antipasto platter. Preparation time does not include overnight marinating time. These can also be made with feta, bocconcini, goat's cheese or strained yogurt cheese instead of the mozzarella.
Top Review by Gerry sans Sanddunes
LESLIE, thank you for your 5* review. KATE, thank you for the recipe. Having nibbled my way through one ball of Bocconcini - and deciding never to purchase the boring, lifeless, cheese again -I was left with the the other 5 little orphan bocca's swimming in their whey. Before sending them to a Cheeze-Whiz hell,I decided to try your recipe. With LESLIE's suggestion of rye bread, (and humungeous stuffed olives on the side), this was delicious!!! ... and saved boccancini's reputation at our house. (We had it as a starter ... but will try it again as the centre-piece for a summer lunch.)
- 2 garlic cloves
- 1⁄2 cup fresh parsley leaves, tightly packed
- 1⁄4 cup basil leaves, tightly packed
- 1⁄2 cup extra virgin olive oil
- 1⁄2 teaspoon cracked pepper
- 1 teaspoon fennel seed, toasted
- 1 lemon, zested
- 200 g baby mozzarella cheese or 200 g cheese, of your choice
Directions See How It's Made
- Puree garlic and herbs with the oil.
- Add pepper, fennel seeds and lemon zest.
- Place cheese in a jar and pour over the marinade.
- Refrigerate overnight to allow flavours to infuse.
- To serve, bring cheese back to room temperature and serve with good bread, in a salad or part of an antipasto platter.