Marinated Bocconcini (Rachael Ray)

• 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

1. Sterilize 4 pint-sized mason jars.
2. 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.
3. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
4. Top off with more extra-virgin olive oil.
5. Cover and seal the jar. Repeat with the other 3 jars.
6. Turn the jars over several.
7. Refrigerate for 3 at least days before serving.
8. Lasts for up to 2 weeks in the refrigerator.

basil, thyme, rosemary, garlic, red pepper, kosher salt, bocconcini, extra virgin olive oil

Taken from www.food.com/recipe/marinated-bocconcini-rachael-ray-200724 (may not work)