Marinated Bocconcini (Rachael Ray)

Submitted by Kim D.

"Great for parties or gift giving. Note that the cooking time is actually the time the bocconcini needs to be refrigerated before serving."

 

• Ready In: 72hrs 15mins
• Ingredients: 8
• Yields: 4 jars

ingredients

• 12 fresh basil leaves
• 12 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 whole garlic cloves
• 4 pinches crushed red pepper flakes
• kosher salt, to taste
• 4 lbs bocconcini (small mozzarella balls, about 2 inches in diameter)
• 6 cups extra virgin olive oil

directions

1. Sterilize 4 pint-sized mason jars.
2. To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
3. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
4. Top off with more extra-virgin olive oil.
5. Cover and seal the jar. Repeat with the other 3 jars.
6. Turn the jars over several.
7. Refrigerate for 3 at least days before serving.
8. Lasts for up to 2 weeks in the refrigerator.

Reviews

[rosslare]

Great way to jazz up these otherwise mild tasting mozzarella balls with herbs and garlic. Very cute too, especially served with some cherry tomatoes.