Recipes › Appetizer › Marinated Bocconcini Recipe

Marinated Bocconcini Recipe

Recipe by Pedro M. A. Neves

Marinated bocconcini is a classic Italian antipasto featuring small, tender mozzarella balls infused with herbs, garlic, and premium olive oil. This simple yet elegant appetizer showcases the delicate flavor of fresh cheese and requires no cooking, making it perfect for entertaining or quick entertaining.

Ingredients

• 400 g (14 oz) fresh bocconcini mozzarella balls
• 120 ml (½ cup) extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 red chili pepper, thinly sliced
• 15 g (½ oz) fresh basil leaves
• 15 g (½ oz) fresh parsley, chopped
• 1 lemon, zest only
• 5 ml (1 teaspoon) white wine vinegar
• 5 ml (1 teaspoon) dried oregano
• 2.5 ml (½ teaspoon) sea salt
• 1.25 ml (¼ teaspoon) black pepper
• 30 g (1 oz) sun-dried tomatoes, sliced (optional)

Instructions

1. Pat the bocconcini dry with paper towels and place in a clean glass jar or bowl.

2. Combine extra virgin olive oil, white wine vinegar, dried oregano, sea salt, and black pepper in a small bowl and whisk together.

3. Add thinly sliced garlic and red chili pepper to the oil mixture.

4. Pour the oil mixture over the bocconcini, ensuring the cheese is fully submerged.

5. Add fresh basil leaves, parsley, and lemon zest to the jar or bowl.

6. Gently stir to distribute the herbs and aromatics evenly throughout.

7. Cover and refrigerate for at least 2 hours, or up to 24 hours, to allow flavors to meld.

8. Remove from refrigerator 15 minutes before serving to allow the oil to return to room temperature.

9. Transfer to a serving dish with a slotted spoon, reserving some of the flavored oil to drizzle over the top.

Substitutions

• Use buffalo mozzarella balls for a richer, creamier texture
• Substitute fresh dill or tarragon for basil and parsley for different herbal notes
• Replace sun-dried tomatoes with roasted red peppers for sweetness
• Use white wine vinegar alternative: aged balsamic vinegar or sherry vinegar

Tips

• For best flavor, use the highest quality extra virgin olive oil available, as it is the main flavor carrier in this dish
• Make this recipe 24 hours ahead so flavors fully develop; it actually tastes better the second day
• Bring to room temperature before serving to fully experience the aromatic oils and cheese texture
• Store in an airtight glass container for up to 5 days; the oil will solidify slightly when cold but returns to liquid when warmed

Marinated bocconcini represents the Italian philosophy of antipasti, where simple, high-quality ingredients are transformed through careful preparation and time. This dish is common throughout Italy as part of the antipasto course, showcasing the country's reverence for fresh dairy and infused oils as foundational flavors.

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