Fresh Herb Marinated Bocconcini

Course: Appetizer

Cuisine: North American

Prep Time: 5

Cook Time: 5

Chill Time: 8

Total Time: 8 10

Servings: servings

Calories: 307kcal

Author: Lord Byron's Kitchen

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!

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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

The nutritional information is overstated, because the calculator assumes that based on 8 servings, each person would consume 2 whole tablespoons of olive oil, but that will not be the case.

Nutrition