Marinated Bocconcini (Rachael Ray)

Recipe by Kim D.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 72hrs 15mins
YIELD: 4 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sterilize 4 pint-sized mason jars.
  • 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.
  • Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
  • Top off with more extra-virgin olive oil.
  • Cover and seal the jar. Repeat with the other 3 jars.
  • Turn the jars over several.
  • Refrigerate for 3 at least days before serving.
  • Lasts for up to 2 weeks in the refrigerator.
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