Best Marinated Bocconcini Recipes

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HERBED MARINATED BOCCONCINI



Herbed Marinated Bocconcini image

These mini-balls of fresh mozzarella cheese are even better when marinated and are delicious hors d'oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

1 pint drained bocconcini
2 tablespoons olive oil
1/2 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/4 cup fresh basil leaves

Steps:

  • In a bowl, combine bocconcini, olive oil and red-pepper flakes; season with coarse salt and ground pepper. Marinate at room temperature at least 1 hour (or up to 4 hours). Top with basil and serve with crackers or crostini.

Nutrition Facts : Calories 230 g, Fat 19 g, Protein 13 g

MARINATED BOCCONCINI



Marinated Bocconcini image

Bocconcini are just bite-size morsels of fresh mozzarella. Look for them at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness. Match these marinated bocconcini with sliced salami, grape tomatoes, pitted olives, or cantaloupe balls.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 6

1/2 pint bocconcini (about 20 balls)
1/4 cup extra-virgin olive oil
Zest of 1 lemon, peeled into long strips
4 small sprigs fresh rosemary
1/4 teaspoon red-pepper flakes
1/2 teaspoon coarse salt

Steps:

  • In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally.

Nutrition Facts : Calories 211 g, Fat 20 g, Protein 6 g

TOMATO AND MARINATED BABY BOCCONCINI APPETIZERS



Tomato and Marinated Baby Bocconcini Appetizers image

Great simple finger food. Perfect with pre-dinner drinks or for a cocktail party. No cooking required. Simple and elegant. Please note that the majority of the oil counted in the nutrition panel is discarded as the marinade.

Provided by Jubes

Categories     Cheese

Time 30m

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 7

1/3 cup olive oil
4 tablespoons balsamic vinegar
1 teaspoon dried basil, fresh can be used if finely shredded
16 bambino bocconcini (can substitute 8 regular size bocconcini -cut in half orr cherry bocconcini)
16 leaves rocket
8 cherry tomatoes, halved
16 toothpicks

Steps:

  • Combine the oil, vinegar and basil in a medium bowl. Add the cheese and toss to coat in the marinade. Cover and refrigerate for at least 30 minutes.
  • Drain cheese and discard the marinade.
  • Wrap each cheese in a piece of rocket.(The larger rocket leaves work best ). Place on top of a tomato half and spear with a toothpick.

Nutrition Facts : Calories 345.4, Fat 28.1, SaturatedFat 12.4, Cholesterol 67.3, Sodium 537.1, Carbohydrate 3.9, Fiber 0.2, Sugar 2.5, Protein 19.1

MARINATED BOCCONCINI



Marinated Bocconcini image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 pints

Number Of Ingredients 9

12 fresh basil leaves
12 sprigs fresh thyme
4 sprigs fresh rosemary
4 whole cloves garlic, crushed
Crushed red pepper flakes
Kosher salt
4 pounds bocconcini (small mozzarella balls, about 2 inches in diameter)
Extra-virgin olive oil
4 pint-size mason jars, sterilized, procedure follows*

Steps:

  • 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 times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

MARINATED BOCCONCINI (RACHAEL RAY)



Marinated Bocconcini (Rachael Ray) image

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

Provided by Kim D.

Categories     European

Time P3DT15m

Yield 4 jars

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 4230, Fat 425.4, SaturatedFat 104.4, Cholesterol 358.3, Sodium 2851.2, Carbohydrate 11, Fiber 0.1, Sugar 4.7, Protein 100.8

MARINATED BOCCONCINI AND ROASTED PEPPER SALAD



Marinated Bocconcini and Roasted Pepper Salad image

This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste

Provided by Abby Girl

Categories     Very Low Carbs

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 large red bell pepper
1 large yellow bell pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, chopped
black pepper
400 g bocconcini, cut into bite size pieces
1 large orange bell pepper (optional)
1 large green bell pepper (optional)
6 ounces artichoke hearts (optional)
kalamata olive (optional)
200 g prawns, cooked (optional)
6 cups radicchio, chopped (optional)

Steps:

  • Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
  • Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
  • Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
  • Combine rest of ingredients and chill for at least 2 hours.

Nutrition Facts : Calories 181.3, Fat 13, SaturatedFat 6.8, Cholesterol 39.5, Sodium 315.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.8, Protein 11.6

MARINATED BOCCONCINI



MARINATED BOCCONCINI image

Categories     Cheese     Appetizer     Marinate

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, good quality
1 large clove garlic minced
2 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes
1 pound bocconcini, well-drained. (miniature balls)
1 tablespoons chopped fresh parsley
Sea Salt
Halved pear shaped tomatoes, preferably mixed colors, for garnish
Kalamata olives, for garnish

Steps:

  • In a small saucepan, heat the olie oil, garlic, oregano, and pepper flakes over medium heat until the garlic sizzles and just begins to color, 1 to 2 minutes. (Garlic will continue to cook after heat is turned off.) Remove from the heat and cool to room temperature. Put the bocconcini in a bowl and cover with the seasoned oil. Add the capers and parsley. Stir to coat. Cover and let stand for several hours, stirring occasionally. Just before serving, season to taste with salt. Arrange the bocconcini on a serving platter. Surround with the tomatoes and olives. Spoon some of the marinade over the tomatoes.

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