Marinated Bocconcini Recipe

• 16 ounces drained bocconcini
• 1/2 cup extra-virgin olive oil
• 3 tablespoons capers, finely chopped
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 medium garlic clove, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Toss all of the ingredients in a large bowl until the mozzarella is well coated.
2. Refrigerate in an airtight container and let marinate at least 4 hours or overnight.
3. Serve at room temperature.

bocconcini, extravirgin olive oil, capers, fresh italian parsley, thyme, garlic, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/marinated-bocconcini-10957 (may not work)