Marinated Bocconcini / Marinated mini cheese balls

Love What UEAT
Jun 1
2 min read

#recipe #marinatedbocconcini #mozarellaballs #bocconcini #antipasto #appetizer

#brunch #lightmeal #healthysnack #vegatarianmeal #sidedish

We can’t begin to tell you how simple and easy it is to make this quick and delicious appetizer!

It is such a simple antipasto to put together, that for a lack of a better description, there are “no real measurements” for this recipe ! 😂

Besides the fact that the star of this recipe are bocconcini (small mozzarella balls), you are in complete control of the ingredients, measurements & spices of your choice. This way you can customize the flavours to your family’s taste.

Bottom line, is that you are literally eyeballing this recipe. 😉

OUR CHOICE OF INGREDIENTS:

24 ozs. (approx. 600 g) mini bocconcini (or pearl size)

a couple of handfuls of sundried tomatoes (cut into bite size pieces)

a couple of handfuls of green olives

a couple of handfuls of purple olives

a couple of handfuls of black Kalamata olives

1 tbsp. oregano

1 tbsp. chilli flakes (peperoncino)

6 crushed garlic cloves

Several basil leaves

Generous drizzle of olive oil

Vegetable oil to top off the jars

DIRECTIONS:

1) Sterilize your jars, 1-2 days before usage.

2) Rinse the bocconcini under cold water. Drain. Set aside.

3) Remove the pits from the olives by placing them on a cutting board. With the back of a large knife, crush the olives and remove the pits. Set aside.

4) Cut the sun dried tomatoes into bite size pieces. Set aside.

5) Crush your garlic cloves over a cutting board by using the back of a large knife. This method helps to release more of that garlic flavour. Set aside.

6) In a large bowl, add the bocconcini, spices, olives & sun dried tomatoes. Drizzle a generous amount of olive oil, enough to well coat the mixture.Give it a good toss.

7) Add about 1/3 of the mixture into a jar. Add one garlic clove with a few basil leaves. Add a bit more of the mixture with another garlic clove and basil leaves. Top with one last scoop of the mixture. Fill the jar with vegetable oil.

Wipe clean the edges of the jar. Place lid.

8) Repeat step # 7, till all of the mixture is jarred.

9) Leave to marinate at least 4 hours in the refrigerator before serving. This will allow the flavours to blend together.

NOTE: Jars can be kept in the refrigerator till the expiration date of the bocconcini. Don’t forget to check the expiry date and mark the date on the jars.

Serve on plain bread, crostini or as a side dish. Can be added to a salad, pasta dishes or top over a focaccia. It also makes a great addition to a cheese or charcuterie platter !