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Emeril's Marinated Bocconcini
Browse the recipe Emeril's Marinated Bocconcini
YIELD 4 small servings
INGREDIENTS
| 1 1/2 cups | extra-virgin olive oil |
| 1‑2 inch x 1‑ inch | strip of lemon peel |
| 1 | garlic clove, minced |
| 1 | fresh bay leaf |
| 1 | sprig fresh rosemary |
| 1 | sprig fresh thyme |
| 1 | sprig fresh oregano |
| 1/2 teaspoon | crushed red pepper |
| 1/4 teaspoon | salt |
| 1 pound | mozzarella bocconcini or ciliegini, drained |
PREPARATION:
- In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.
This recipe appears in:
Vegetarian