1/4 cup roasted red bell pepper, chopped fine
1 tablespoon basil, chopped fine
3 tablespoons parsley, chopped fine
1/4 cup pitted kalamata olives, chopped fine
1/4 cup extra virgin olive oil
1/4 teaspoon chili flakes
24 ounces bocconcini
salt and pepper to taste
Combine all the ingredients except the bocconcini in a bowl. Then add bocconcini and marinate.
The Culinary Chase’s Note: I love the flavors and textures involved in this recipe. You can serve this in a bowl with toothpicks or present your guests with one of these spoons, pop it in your mouth and enjoy. If you have any leftovers, cut the bocconcini into halves and toss into a rocket salad. Lovely!