Name: Marinated bocconcini
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 500 gram quartered bocconcini cheese; 6 whole black peppercorns; 3 bay leaves; 3 sprigs fresh rosemary; 3 sprigs fresh oregano; 1 litre (4 cup) jar; 1/4 cup white wine vinegar; 2 cup olive oil

Ingredients

500 gram quartered bocconcini cheese

6 whole black peppercorns

3 bay leaves

3 sprigs fresh rosemary

3 sprigs fresh oregano

1 litre (4 cup) jar

1/4 cup white wine vinegar

2 cup olive oil

Method

1.Combine bocconcini cheese, black peppercorns, bay leaves, rosemary and oregano in large bowl. Transfer to large sterilised 1-litre (4 cup) jar.

2.Pour white wine vinegar over cheese mixture in jar. Add about 2 cups olive oil, or enough to cover completely, seal. Refrigerate at least 6 hours.

Marinated bocconcini makes a great addition to antipasto platters or fresh green salads, use baby bocconcini, if available. Recipe can be refrigerated for 2 weeks.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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