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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Everyday Food, September 2007. Ingredients:
1/2 pint bocconcini (about 20 balls) |
1/4 cup extra virgin olive oil |
1 lemon, zest of, peeled into long strips |
4 sprigs fresh rosemary |
1/4 teaspoon red pepper flakes |
1/2 teaspoon coarse salt |
Directions:
1. In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt.
2. Let 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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