Cherry Bocconcini Balls with Chilli
Cherry Bocconcini Balls with Chilli - smooth, milky mouthfuls of cherry bocconcini that have been marinated in chilli, lemon and fresh herbs.
Servings 8 as an appetizer
- 450 g cherry bocconcini 16oz - drained
- ⅓ cup fresh basil leaves (loosely packed) finely chopped
- ¼ cup fresh oregano leaves (loosely packed) finely chopped
- 1 long red chilli finely chopped (see my notes)
- zest of 1 lemon finely grated
- 3 tbsp garlic flavoured olive oil
- fine salt to taste
Drain the bcconcini balls (450g/16oz), then place them in a single layer on a plate lined with a few sheets of paper towel.
Place a few more sheets of paper towel on top, then roll them around a little to dry them out well (see my notes).
Place bocconcini balls in a bowl, along with finely chopped basil (⅓ cup loosely packed), oregano (¼ cup loosely packed), chilli (1 long red chilli), and lemon zest (1 lemon). Then add the garlic flavoured olive oil (3 tbsp) and mix well to combine.
Add fine salt to taste.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- Dry your bocconcini balls well. They tend to absorb some of the liquid they are packed in (usually water or whey) so I like to give them a little squash to try and dry them out well. If you don't dry them well, the excess liquid will dilute your flavours.
- For the finely chopped fresh chilli - if you remove the seeds and ribs before you chop it (like in my photo above) the chilli flavour will be quite mild.
- I have used garlic flavoured olive oil in this recipe, which is easily available from the grocery or supermarket.
- These little balls can be eaten straight away, but the flavour will develop even more if you leave them to marinate for up to 3 hours.
- I like to serve these with toothpicks for the guests to use.