Wednesday, January 18, 2006

Marinated Bocconcini


1/2 cup freshly diced roasted red peppers (homemade or store-bought)
1/3 cup chopped fresh basil
1/4 cup finely chopped pitted Kalamata olives
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, chopped
3/4 cup extra-virgin olive oil
12 ounces bocconcini (baby mozzarella balls) (As these vary in size--if they are on the larger size, cut them into more bite-size pieces--more surface area to absorb all the flavouring)

In a bowl, combine peppers, basil, olives, red pepper flakes, garlic and oil, and pour over bocconcini. Cover and marinate for at least 4 hours, but preferably 48, in refrigerator. Serve with toothpicks. Servings: Makes 36

Preparation time: About 10 minutes Marinating time: 4 to 48 hours


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