Marinated Bocconcini

By The Culinary Chase | January 18, 2007 |


I’m always looking for new appetizers that take little effort to prepare but look good and taste great. You can marinate overnight or a few hours if you’re running short of time.

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!

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7 Comments

  1. wheresmymind on January 18, 2007 at 15:20

    GREAT presentation…here’s a gold star for the day!



  2. Lydia on January 20, 2007 at 16:52

    Lovely! Found your blog through Kalyn’s — I’ll be visiting again.



  3. Anonymous on January 21, 2007 at 16:51

    That is gorgeous! And such a fun way to eat appetizers.



  4. Anonymous on January 22, 2007 at 01:43

    I absolutely adore bocconcini. I buy it everytime I go to the Farmer’s Market. I love your presentation and will be can’t wait to (attempt to) recreate such a beautiful presentation.



  5. The Culinary Chase on January 22, 2007 at 23:48

    Thanks everyone! My daughter loves this recipe especially since it has Kalamata olives…..a fav or hers! Cheers.



  6. Anonymous on January 23, 2007 at 02:48

    superb presentation!



  7. Linda on January 29, 2007 at 17:58

    this is mouthwatering torture. i love it.

    the photo, plating and presentation all deserve a round of applause. bravo.