Herbed Bocconcini Recipes

Steps:

• In a large bowl, combine ingredients and season with salt and pepper.
• Marinate in a bowl at room temperature until ready to serve, at least 20 minutes and up to 2 hours.

Steps:

• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

Steps:

• In a bowl, combine bocconcini, olive oil and red-pepper flakes; season with coarse salt and ground pepper. Marinate at room temperature at least 1 hour (or up to 4 hours). Top with basil and serve with crackers or crostini.

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
• Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
• Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.