Marinated Bocconcini

• 12 pint bocconcini (about 20 balls)
• 14 cup extra virgin olive oil
• 1 lemon, zest of, peeled into long strips
• 4 sprigs fresh rosemary
• 14 teaspoon red pepper flakes
• 12 teaspoon coarse salt

1. In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt.
2. Let stand at room temperature, at least 30 minutes, tossing occasionally.
3. (Or cover and refrigerate up to 2 days, bring to room temperature and toss before serving).

bocconcini, extra virgin olive oil, lemon, rosemary, red pepper, coarse salt

Taken from www.food.com/recipe/marinated-bocconcini-251743 (may not work)