MARINATED BOCCONCINI (RACHAEL RAY)
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
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
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