Garlic and Herb Marinated Bocconcini

Print Recipe

4.91 from 10 votes

Delicious garlic and herb flavored mini mozzarella balls for appetizers, salads, pizza, or pasta

Prep Time10

Cook Time1

cool and marinate time2

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 103kcal

Author: Anne Danahy, RD

Ingredients

½ cup extra virgin olive oil
4 garlic cloves thinly sliced
1 bay leaf
¼ teaspoon red pepper flakes or to taste
2 tablespoons minced fresh herbs any combination basil, oregano, thyme, or rosemary
⅛ teaspoon Kosher salt or to taste
1 teaspoon balsamic vinegar optional
8 ounces bocconcini mozzarella

Instructions

Heat oil, garlic, bay leaf, and red pepper flakes in a small sauté pan over medium heat for 30 seconds or until sizzling. Stir will and make sure the garlic doesn't turn brown. Remove from heat, allow to cool for a few minutes.
Add remaining herbs, salt, and vinegar (if using) to the garlic oil, and stir to combine. Let cool to room temperature for about 30 minutes.
Drain bocconcini and transfer them to a clean jar or container with an airtight lid.
When the oil and herb mixture is cool, pour it over the boccocini. Cover the jar with a lid and turn the jar to coat all of the cheese with the oil and herbs.
Refrigerate and allow to marinate for at least an hour or overnight.
Bring to room temperature before serving.

Notes

Serve bocconcini as part of an antipasto platter with salami, marinated vegetables and crusty bread. Or use the bocconcini in salads, pasta dishes, or pizza.

If using dried herbs, use 2 teaspoons total.

If you prefer a smaller, bite-size mozzarella, substitute ciliegine mozzarella.

Store in a covered jar in the refrigerator for up to 7 days.

Nutrition