These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack!
![These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack! #bocconcini #herbs #appetizer #charcuterie](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/Fresh-Herb-Marinated-Bocconcini-Cheese-b-532x800.jpg)
Last summer, I prepared this Fresh Herb Marinated Bocconcini recipe for the first time. It was absolutely delicious! In the summertime, it’s nice to have things like this tucked away in the refrigerator, because they can help to make a very quick, easy, and tasty meal without turning on the oven. The fresh herbs add so much flavour, and they’re very easy to find during the summer months. Perhaps you even grow some yourself!
I may have mentioned it a time or two here at Lord Byron’s Kitchen. One of our favourite meals is what is most commonly called crudité. We chop up fresh veggies, like broccoli, carrots, cauliflower, tomatoes, celery, and radishes. We plate them up with a dip and hummus. Served alongside are two or three cheeses, crackers, crostini, thinly sliced salami, prosciutto, and even vegan deli-style meat for John.e.
Make your own online recipe box!
Click the in the lower right corner of your screen
& follow the quick and easy instructions!
In the cooler months, I put everything out on the counter and we pile up our plates and eat dinner on the couch while watching whatever it is we might be into at the moment. In the summer months, we sit outside on our back deck. Sometimes we have a glass of Diet Coke with a lime wedge, and sometimes, I make us all a cocktail.
I have a herb garden which I can pick fresh herbs from all summer long. In fact, some herbs, like thyme, oregano, and even chives, will last long into the fall. This past year, I did not cut those particular herbs to dry until early October. Of course, the timing is all based on weather conditions! This spring, I’m planning to double the size of my herb garden, so there will be lots more of this Fresh Herb Marinated Bocconcini served with dinner this summer!
![These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack! #bocconcini #herbs #appetizer #charcuterie](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/Fresh-Herb-Marinated-Bocconcini-Cheese-c-532x800.jpg)
WHAT IS BOCCONCINI
Bocconcini are small mozzarella cheese balls that are usually the size of an egg. In the case of this recipe, I’m using mini bocconcini, which are similar to a grape or a cherry tomato. Like other mozzarellas, they are semi-soft, white, and rindless. It is a mild cheese that originated in Naples and were once made only from the milk of water buffalo. Nowadays, they are usually made from a combination of water buffalo and cow’s milk. Bocconcini are packaged in whey or water, have a spongy texture, and absorb flavours.
The cheese is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling, and stretching. Bocconcini made solely of water buffalo’s milk is still produced in the provinces of Naples, Caserta, and Salerno. Alternatively, the type made with whole cow’s milk are also manufactured, in which the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency. Bocconcini can be bought at most supermarkets. They are often used in caprese salad, or served with pasta.
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Olive Oil – Normally, I prefer to use an extra light virgin light olive oil, because I prefer the mild taste. In this case, however, an olive oil with a stronger taste will work too.
- Garlic – Use fresh garlic for this recipe. Do not be tempted to use dried granulated garlic or garlic powder. You will not get good results.
- Red Wine Vinegar – This adds a punch of acidity to the recipe, which is needed to balance out the olive oil. It also helps to infuse the bocconcini.
- Bocconcini – Drain the bocconcini well and pat them dry with clean paper towels. I’m using mini bocconcini, but you can use the larger size if that’s all you can find. Leave them whole or quarter them.
- Thyme – Fresh thyme leaves are the best option. They add an earthy, slightly minty and lemony flavour to the marinating oil.
- Oregano – Fresh oregano leaves add a slightly spicy and sweet taste. It’s not spicy enough to add heat!
- Chives – Use fresh chives, not dried! They taste like onions, but they’re very mild. They will add not only flavour, but freshness, and colour too.
- Dried Red Chili Flakes – If you don’t like spicy food at all, don’t add these. You can add a little or as much as your choose. I added just a pinch, because not everyone likes spicy food.
- Salt & Ground Black Pepper
![These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack! #bocconcini #herbs #appetizer #charcuterie](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/Fresh-Herb-Marinated-Bocconcini-Cheese-d-532x800.jpg)
HOW TO MAKE FRESH HERB MARINATED BOCCONCINI
This is really an easy recipe to make. In fact, once you have made it once, I’m sure you will make it again and again. In some cases, depending on how much of this delicious appetizer you might need, you might even consider doubling the recipe. And, once you become familiar with it, why not change up the flavours? Consider adding different herbs – like sage, thyme, and rosemary for a fall-inspired bocconcini. Try fresh lilac flowers with a drizzle of honey for sweetness in the spring!
To get started, you will need to prepare the olive oil. To do this, add the olive oil to a saucepan along with the sliced garlic. Over medium heat, warm the olive oil, stirring constantly. Once the garlic slices start to bubble, or fry, turn off the heat and remove the saucepan from the burner. Use tongs to remove the slices of garlic and discard them. Pour the oil into a food-safe jar and allow the oil to cool for five minutes.
Once cooled, add the fresh thyme, oregano, chives, dried red chili flakes, red wine vinegar, salt, and ground black pepper. Gently stir those ingredients through the oil. Finally, add in the mini bocconcini and using a spoon, push the down into the oil so that they are well covered. Place a lid on the jar and refrigerate for at least eight hours. Remove from fridge and let sit at room temperate for thirty minutes before serving.
![These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack! #bocconcini #herbs #appetizer #charcuterie](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/2-9-533x800.jpg)
ASSEMBLING AN APPETIZER MEAL
At the beginning of this post, I mentioned that we like to prepare a meal with crudités and lots of add-ins, like deli meats, crackers, bread, cheese, dips, hummus, etc. Fresh Herb Marinated Bocconcini is a great addition to any charcuterie board and more!
So, with this cheese, I would serve crostini. That’s just a fancy way of saying thinly sliced baguette that has been brushed with olive oil, sprinkled lightly with salt and pepper, and grilled until slightly charred and crisp. Rub a raw garlic clove gently over the grilled bread for more flavour. Serve the bread with this cheese and halved cherry tomatoes which have been tossed with torn basil leaves and salt. It’s so delicious! Actually, these blistered tomatoes would be wonderful!
You can also serve this bocconcini on a charcuterie board. Present it in a nice jar with a pick fork or small tongs for easy access. A dip or spread like Hot Sweet Pepper Jelly or a Sun Dried Tomato and Fresh Basil Hummus. Don’t forget fresh veggies and also some pickled veggies like these Pickled Sweet Peppers or these Bread and Butter Zucchini Pickles. Be sure to add some crackers, breadsticks, and thinly sliced meats too!
![These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack! #bocconcini #herbs #appetizer #charcuterie](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/Fresh-Herb-Marinated-Bocconcini-Cheese-e-532x800.jpg)
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
![](https://www.lordbyronskitchen.com/wp-content/uploads/2021/05/Italian-Antipasto-Pinwheels-e-500x650.jpg)
![](https://www.lordbyronskitchen.com/wp-content/uploads/2018/07/2-18-500x650.jpg)
![](https://www.lordbyronskitchen.com/wp-content/uploads/2022/01/recipe-block-pin-1.png)
![](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/fb-24-800x533.jpg)
Fresh Herb Marinated Bocconcini
Ingredients
- 1 cup olive oil
- 2 cloves garlic, sliced
- 2 teaspoons fresh thyme leaves, stems discarded
- 2 tablespoons fresh oregano leaves, stems discarded
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon dried red chili flakes, optional
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 200 grams mini bocconcini, drained and patted dry with paper towels
Instructions
- Add the olive oil to a sauce pan along with the sliced garlic. Over medium heat, warm the olive oil, stirring constantly.
- Once the garlic slices start to bubble, or fry, turn off the heat and remove the sauce pan from the burner.
- Use tongs to remove the slices of garlic and discard them.
- Pour the oil into a food-safe jar and allow the oil to cool for five minutes.
- Once cooled, add the fresh thyme, oregano, chives, dried red chili flakes, red wine vinegar, salt, and ground black pepper.
- Gently stir those ingredients through the oil.
- Finally, add in the mini bocconcini and using a spoon, push the down into the oil so that they are well covered.
- Place a lid on the jar and refrigerate for at least eight hours.
- Remove from fridge and let sit at room temperate for thirty minutes before serving.
Notes
Nutrition
Did you make this recipe?
Upload a photo and tag me so that I can see it!
![These Fresh Herb Marinated Bocconcini takes about fifteen minutes from start to finish. Store the cheese and oil mixture in jars in your fridge for up to seven days. They make a delicious appetizer and a great addition to any charcuterie. These little balls of flavour-infused cheese also make a great midnight raiding the fridge snack! #bocconcini #herbs #appetizer #charcuterie](https://www.lordbyronskitchen.com/wp-content/uploads/2022/03/Fresh-Herb-Marinated-Bocconcini-Cheese-a-374x800.jpg)
Leave a Reply