Ingredients Jump to Instructions ↓

  1. 12 ounces drained bocconcini

  2. 1/2 cup extra-virgin olive oil

  3. 1/4 cup fresh Italian parsley leaves, finely chopped

  4. 3 tablespoons oil-packed capers , finely chopped

  5. 1 tablespoon fresh thyme leaves, finely chopped

  6. 1 medium garlic clove, thinly sliced

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a small bowl and toss until mozzarella is well coated. Place in an airtight container and let marinate, refrigerated, at least 4 hours or overnight. To serve, bring to room temperature and season with salt and freshly ground black pepper.


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