Marinated Bocconcini
6 ingredients
3 steps
Ingredients
- 12 pint bocconcini (about 20 balls)
- 14 cup extra virgin olive oil
- 1 lemon, zest of, peeled into long strips
- 4 sprigs fresh rosemary
- 14 teaspoon red pepper flakes
- 12 teaspoon coarse salt
Directions
-
1In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt.
-
2Let stand at room temperature, at least 30 minutes, tossing occasionally.
-
3(Or cover and refrigerate up to 2 days, bring to room temperature and toss before serving).
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