MARINATED BOCCONCINI

Marinated Bocconcini image

Provided by Food Network Kitchen

Time 20m

Yield 4 pints

Number Of Ingredients 9

Previous Next

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.