Marinated Bocconcini (Rachael Ray) - cooking recipe

Ingredients

12 fresh basil leaves
12 sprigs fresh thyme
4 sprigs fresh rosemary
4 whole garlic cloves
4 pinches crushed red pepper flakes
kosher salt, to taste
4 lbs bocconcini (small mozzarella balls, about 2 inches in diameter)
6 cups extra virgin olive oil

Preparation

Sterilize 4 pint-sized mason jars.
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.
Refrigerate for 3 at least days before serving.
Lasts for up to 2 weeks in the refrigerator.