Originally published on September 1, 2014
I fell in love with bocconcini cheese many moons ago, when I was still a teenager working in a restaurant kitchen in my hometown. Bocconcini is really just fresh mozzarella and you’ll find that it comes in a shape that falls somewhere between an oval and a square (unless you buy the really tiny pearl bocconcini, when it then – fittingly – takes on the shape of a pearl.) The term “bocconicini” means “little bites” in Italian, and while it’s delicious all on its own, marinating them like this provides an extra oomph to any dish you’re adding them to, and can also be a great stand-alone appetizer when entertaining.
Ingredients:
5 – 8 bocconcini, cut in half (you can do more or less depending on how many you need)
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
Salt
Pepper
Directions:
1.) After chopping the herbs, leave them on the cutting board and add salt and pepper. (You can transfer them to a bowl or plate if you wish, but I find you lose less herbs if you don’t move them.) Mix the herb mixture thoroughly and then roll the bocconcini halves, one by one, in it, being sure to thoroughly coat all sides. Place bocconcini in a container that can be closed with an airtight lid, but leave it open for now.
2.) Place the balsamic vinegar in a bowl and, while quickly whisking, slowly add the olive oil. When dressing is mixed and slightly thickened, pour over the bocconcini in the container. Do not shake or roll the bocconcini in the dressing, just let it sit. The cheese will absorb some of the dressing, and moving them too much in the liquid can cause them to lose a lot of the herb mixture.
3.) Place the lid of the container on tight and leave the bocconcini in the fridge for two hours to absorb all the flavours.
4.) Serve and enjoy!