Combine the garlic, chili pepper, oil and pinch salt in a medium bowl. Add the baby bocconcini and mix well. Let stand for 30 mins.
Halve the prosciutto slices crosswise, then halve again lengthwise.
Drain the bocconcini, reserving the marinade. Wrap a piece of prosciutto and a basil leaf around each bocconcini and secure with a toothpick.
Serve drizzled with reserved marinade.
up ovenproof dish. Arrange the bocconcini over the rice. Top with
Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel ...
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.
nd reserved cooking water to marinated mozzarella mixture.
Let stand
ins.
For the bocconcini skewers, thread bocconcini alternately with folded prosicutto
Preheat a grill plate over high heat. Brush eggplant slices with oil and cook for 3 mins per side, until browned.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Place 1/2 of eggplant on prepared tray. Top with tomato slices, basil and 1/3 of bocconcini. Top with eggplant, 1/2 of remaining bocconcini, pancetta then remaining bocconcini. Bake for 12 mins, until cheese melts. Season and serve with extra oil and basil.
Slice the tomatoes into twelve 1/2-inch slices.
Slice the bocconcini into twenty-four 1/2-inch slices.
Arrange the tomato slices on a serving plate, alternating them with 2 slices of bocconcini. Place the basil leaves between the bocconcini slices.
Drizzle with the olive oil. Sprinkle with basil and season with salt and lots of fresh ground black pepper.
ontinue to layer the tomato, bocconcini (baby fresh mozzarella balls), and
Heat oil in a large pan (big enough for the entire dish) and saute onions & garlic and brown chicken.
Add the tomatos, paste and vegetables.
Add all herbs and seasoning.
Bring sauce to a boil and then simmer for 20-30 minutes.
Once sauce is set to simmer, prepare pasta.
When water for pasta is boiling, add the bocconcini to the sauce and stir through. You're aiming for the cheese to be a little melty but still hold most of it's shape.
When pasta is ready, serve and enjoy!
Belissimo!
On large plate, toss the onion with the vinegar and a pinch of salt.
Spread in a single layer and let sit for 20 minutes to pickle.
In bowl, combine the tomatoes, olives, 1 T basil and 2 t olive oil; season lightly with salt and pepper.
In separate bowl, combine the bocconcini, remaining 1 T basil, remaining 2 t oil and a pinch of salt.
Fill 4 martini glasses with the tomato salad, bocconcini and onions.
Heat pan.
Brush chicken breasts with olive oil.
Place in pan and lightly golden each side for 2-3 minutes, or until cooked.
Place tinned tomatoes, garlic, chicken stock and chopped brown onion in pan over chicken.
Simmer for 4 minutes.
Add sliced bocconcini and cover pan for 5 mintues, or until cheese is melted.
Serve using basil leaves for garnish.
To prepare glaze, whisk all the glaze ingredients except the salt, pepper and oil together in a bowl. Gradually whisk the oil into the glaze until it emulsifies, then season with salt & pepper.
To prepare skewers place cut up vegetables and bocconcini in marinade and let sit for 30 minutes.
Alternate vegetables on skewers and grill for 10 minutes or until vegetables are tender, basting with marinade.
Remove skewers from grill and place 2 mozzarella balls on each skewer and serve.
ach pizza with mozzarella, parmesan, bocconcini and tomato mixture and cook
Combine olive oil, parsley, capers, Dijon, mustard, lemon juice and anchovies.
Slice baguette into 20 thin slices and 8 bocconcini cheese balls into 16 halves. Threads 5 slices of bread and 4 pieces of cheese on each skewer, alternating each, beginning and ending with bread.
Grill skewer, turning often, until bread is toasted and cheese begins to melt, 4-5 minutes. Remove from grill; drizzle with anchovy sauce.
Prepare Marinated Mushrooms; set aside. Combine vinegar,
Combine tomatoes, basil, oil, vinegar and garlic in medium bowl. Set aside 15 mins for flavors to develop.
Meanwhile, cook pasta in boiling, salted water according to package directions. Rinse under cold water; drain well.
Combine pasta, tomato mixture, peas, beans and bocconcini in large bowl. Toss well and season to taste. Serve with crusty bread.
he middle of prosciutto. Arrange bocconcini and sage leaves down the
Preheat the oven to 450\u00b0F. Lightly grease two baking pans.
Place pizza crusts on prepared pans. Spread with pasta sauce. Top with salami, tomato and bocconcini.
Bake for 15 mins, until crust is crisp and cheese is melted. Sprinkle with basil. Serve with salad greens.
Preheat the oven to 350\u00b0F. Lightly grease a shallow baking dish.
Combine ground lamb, breadcrumbs, pesto, onion, parsley and Parmesan cheese in a food processor. Process until well combined. Roll into 16 even balls.
Heat oil in a large skillet on high heat. Cook meatballs 2-3 mins, turning, until golden. Transfer to baking dish. Add tomatoes.
Bake 10 mins. Top with bocconcini; bake for a further 4-5 mins, until cheese melts. Serve with salad and crusty bread.