BOCCONCINI

BOCCONCINI image

Yield 6-8

Number Of Ingredients 11

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Ingredients
½ cup extra virgin olive oil
1 large clove garlic, minced
2 teaspoons chopped fresh oregano
¼ teaspoon red pepper flakes
1 pound bocconcini, well drained
1 tablespoon capers, coarsely chopped
2 tablespoons chopped fresh parsley
Kosher or sea salt
Halved cherry tomatoes or sliced tomatoes, preferably mixed colors, for garnish
Black olives, such as Gaeta or Kalamata, for garnish

Steps:

Directions In a small saucepan, heat the olive oil, garlic, oregano, and pepper flakes over medium heat until the garlic sizzles and just begins to color, 1 to 2 minutes. 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.