Marinated Bocconcini (Rachael Ray) Recipe

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Ingredients:

Serving

12 fresh basil leaves
12 sprigs fresh thyme
4 sprigs fresh rosemary
4 whole garlic cloves
4 pinches crushed red pepper flakes
kosher salt , to taste
4 lbs bocconcini (small mozzarella balls
6 cups extra virgin olive oil

Directions:

Sterilize 4 pint-sized mason jars.
To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
Top off with more extra-virgin olive oil.
Cover and seal the jar. Repeat with the other 3 jars.
Turn the jars over several.
Refrigerate for 3 at least days before serving.
Lasts for up to 2 weeks in the refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5533.29 Kcal (23167 kJ)
Calories from fat	5402.41 Kcal
		% Daily Value*
Total Fat	600.27g	923%
Cholesterol	217.68mg	73%
Sodium	446.01mg	19%
Potassium	364.58mg	8%
Total Carbs	11g	4%
Sugars	6.39g	26%
Dietary Fiber	3.36g	13%
Protein	110.74g	221%
Vitamin C	204.8mg	341%
Iron	0.2mg	1%
Calcium	23.4mg	2%

Amount Per 100 g
Calories	445.16 Kcal (1864 kJ)
Calories from fat	434.63 Kcal
		% Daily Value*
Total Fat	48.29g	923%
Cholesterol	17.51mg	73%
Sodium	35.88mg	19%
Potassium	29.33mg	8%
Total Carbs	0.88g	4%
Sugars	0.51g	26%
Dietary Fiber	0.27g	13%
Protein	8.91g	221%
Vitamin C	16.5mg	341%
Calcium	1.9mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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