Marinated Bocconcini (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 4305 Minutes |
Ready In: 4320 Minutes Servings: 3 |
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Great for parties or gift giving. Note that the cooking time is actually the time the bocconcini needs to be refrigerated before serving. Ingredients:
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, about 2 inches in diameter) |
6 cups extra virgin olive oil |
Directions:
1. Sterilize 4 pint-sized mason jars.
2. 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.
3. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
4. Top off with more extra-virgin olive oil.
5. Cover and seal the jar. Repeat with the other 3 jars.
6. Turn the jars over several.
7. Refrigerate for 3 at least days before serving.
8. Lasts for up to 2 weeks in the refrigerator.
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