Herb marinated bocconcini
Ingredients
- 1-1/2 cups cocktail bocconcini cheese
- 2 tablespoons thinly sliced fresh mint
- 1 tablespoon finely chopped flat leaf parsley
- 1 sprig fresh rosemary
- 1/4 – 1/2 teaspoon dried chili flakes
- 1/4 cup sliced oil packed sundried tomatoes
- 1/2 lemon, zested and juiced
- 2 tablespoons sundried tomato oil*
- 1/4 cup extra virgin olive oil
- Flakey sea salt, for serving
Directions
- Drain the liquid from the bocconcini cheese and place the cheese in a medium mixing bowl. Discard the liquid.
- Add the mint, parsley, rosemary sprig, chili flakes, sundried tomatoes, lemon zest, lemon juice, sundried tomato oil, and olive oil. Stir well to combine, transfer to a resealable container, then place it in the refrigerator for 15 minutes or up to five days to marinate.
- To serve, set the marinated bocconcini out at room temperature for about 30 minutes. Give the mixture a stir and transfer to a serving dish and sprinkle with a good pinch of flakey sea salt for a final hit of flavour.
*This is just the oil that the sundried tomatoes are packed in. It has amazing flavour and can be found in jarred oil packed sundried tomatoes and at most self-serve deli counters at your grocery store.
