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Recipe
Marinated Bocconcini (rachael Ray) Recipe
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Ingredients
12 sprigs fresh thyme .
4 sprigs fresh rosemary .
kosher salt, to taste .
12 fresh basil leaves .
4 pinches crushed red pepper flakes .
6 c extra-virgin olive oil .
4 lbs bocconcini (small mozzarella balls, about 2 inches in diameter) .
4 whole garlic cloves
Directions
Step #1 Sterilize 4 pint-sized mason jars.
Step #2 To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, a pinch red pepper flakes & salt, 1 clove garlic, to taste.
Step #3 Fill the jar half way up with extra-virgin olive oil & add 10 to 12 drained boccocini balls.
Step #4 Top off with more extra-virgin olive oil.
Step #5 Cover up & seal the jar.
Step #6 Repeat with the other 3 jars.
Step #7 Turn the jars over several.
Step #8 Refrigerate for 3 at least days before serving.
Step #9 Lasts for up to 2 weeks in the refrigerator.
Enjoy the Marinated Bocconcini (Rachael Ray) recipe
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