MARINATED BOCCONCINI

MARINATED BOCCONCINI image

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.