Herb Marinated Bocconcini Balls

Marinated fresh cheese makes a wonderful addition to your antipasto bar, and this is a classic recipe.  I would normally use baby bocconcini balls which are about the size of a grape, but the store had only full size and pearl, so I went with pearl.  Full size balls, which are somewhere between the size of a golf ball and a clementine, would be delightful cut into wedges and coated in this marinade.  For that matter, water packed fresh mozzarella works just as well but you need to slice in into 1/4 inch thick slabs and serve the marinated rounds.  Don’t let the choices whey you down (a-huh-huh-huh-ha!) because they’re all the same product packaged differently, and that would be according to the size that the balls are rolled.

Anyway, I’m dithering.

If there is anyone in the kitchen with you at this point, please encourage their speedy retreat – make up an emergency errand that simply must be taken care of immediately, if you must.  You don’t want anybody to see how easy this is, because you will be done in roughly 60 seconds.  The thing is, some people have a ludicrously unfair perception about what makes food ‘good’, and this culminates in the feeling that the time you put into making a dish is a reflection on its quality.  Well, my friend, I disagree.  I have spent hours and hours on a complicated recipe, the ingredients of which cost more money than I would care to consider, and at the end I had a mediocre or even (dare I go this far?) not very good at all dish.  So, I say, let people taste it first and judge you later – and in the mean time, get them out of the kitchen and splash some water on your face before they get back so it looks like you were sweating.  Oh, the exertion of marinating cheese…..pant, pant……I hope it was worth the effort…..pant pant……

Herb Marinated Bocconcini Balls

Prep time:  hahahaha

Yields roughly 2 cups.

  • 500 ml/2 cups/1 medium sized container of bocconcini balls *
  • 1 clove garlic
  • 1 tbsp extra virgin olive oil
  • 1 tsp basil
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes
  • 1/4 tsp kosher salt or to taste
In a bowl combine the olive oil, basil, oregano, red pepper flakes and salt.
Grate or press in 1 medium sized clove of garlic.
Stir is all up and leave it covered in the fridge to continue marinating overnight, after you take a wee sample nibble.  I like to think of this as the cook’s tithing.
Evidently I forgot how to use a camera when I took the very overexposed picture, below.  I think my life would be much happier if I had a personal photographer hanging out with me at all times.  And someone to do the dishes.  And laundry.  And rub my feet after pouring me a glass of wine.  That’s not asking for much, is it?
These look so at home on an antipasto bar, don’t they?  They’re also a nice foil to the heat of the Fireball Cherry Peppers, and the saltiness of Marinated Olives with Lemon and Oregano.
I’m pretty sure that I was still listening to the House soundtrack, so I’ll leave you with Waiting On An Angel by Ben Harper, because it’s such a lovely song.
  • http://www.eatingindallas.wordpress.com Margie

    I make something very similar to this. But, I simmer sliced garlic in olive oil with pepper corns, dried red pepper flakes, salt and a sprig of fresh rosemary. I use it to marinate mozzarella and also as a “sauce” for a white pizza. Love the stuff! This sounds easier and very tasty!

  • http://www.eatingindallas.wordpress.com Margie

    Sorry, I meant “peppercorns”, Duh.

    Nice site!

  • http://www.choosy-beggars.com Tina

    Margie that sounds delicious! I have a question though (as always) – I assume that you leave the peppercorns whole while you sautee them, but are they still whole when you use them as a sauce or do you grind/mash/remove them?

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  • http://www.facebook.com/people/Heather-Zeleny/1329087678 Heather Zeleny

    As a professional artisan baker and general foodie, I agree that the number of ingredients and/or time required for preparation has no relation to the tastiness of the dish. In fact, I am finding that the simplest dishes are usually not only the most successful in terms of not being ruined, and therefore suitable for serving, but are the most successful in reception by the diners.

    I happened to make some marinated bocconcini this evening. I can’t wait for them to be ready! I plan to put some on a pizza Margherita or something like that.