Marinated Bocconcini / Cherry Mozzarella and Bell Pepper Salad
Jul. 15, 2011 8:46 pm
Marinated Bocconcini /
Cherry Mozzarella and Bell Pepper Salad ( Serves 8-10 )
250 grams Fresh Bocconcini / Cherry Mozzarella
If you are using Bocconcini you may need to cut them into more bite-size pieces-- to absorb all the flavoring.
Mozzarella as the name suggests are nice small rounded balls and are perfect bite size .
1/3 cup chopped fresh basil.
1/4 cup finely chopped pitted olives.
1/4 teaspoon crushed red pepper flakes.
1 teaspoon minced garlic cloves.
3 teaspoons extra-virgin olive oil
with Olives / Capers / Gherkins .
In a bowl, combine basil, olives, red pepper flakes, garlic and oil, and pour over bronzing. Cover and marinate for at least 4 hours, but preferably 24, in refrigerator.
3 Red Bell Peppers
2 yellow Bell Peppers
Lightly oil the whole peppers , place them in a dish in the oven to roast . When the turn limp - just before they begin to char take them out of the oven and plunge them into iced water . Leave to cool . The skin will begin to shrivel . Peel the skin , seed
the peppers and cut them into 1 inch square size pieces .
Mix peppers with marinated bcconcini , adjust salt / chili / garlic .tyle="background-color:rgb(255,204,153)"> You may add some lemon juice for that zing !
serve chilled .