Herb marinated bocconcini

By Mary Berg
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  • 1-1/2 cups cocktail bocconcini cheese
  • 2 tablespoons thinly sliced fresh mint
  • 1 tablespoon finely chopped flat leaf parsley
  • 1 sprig fresh rosemary
  • 1/4 – 1/2 teaspoon dried chili flakes
  • 1/4 cup sliced oil packed sundried tomatoes
  • 1/2 lemon, zested and juiced
  • 2 tablespoons sundried tomato oil*
  • 1/4 cup extra virgin olive oil
  • Flakey sea salt, for serving


  1. Drain the liquid from the bocconcini cheese and place the cheese in a medium mixing bowl. Discard the liquid.
  2. Add the mint, parsley, rosemary sprig, chili flakes, sundried tomatoes, lemon zest, lemon juice, sundried tomato oil, and olive oil. Stir well to combine, transfer to a resealable container, then place it in the refrigerator for 15 minutes or up to five days to marinate.
  3. To serve, set the marinated bocconcini out at room temperature for about 30 minutes. Give the mixture a stir and transfer to a serving dish and sprinkle with a good pinch of flakey sea salt for a final hit of flavour.

*This is just the oil that the sundried tomatoes are packed in. It has amazing flavour and can be found in jarred oil packed sundried tomatoes and at most self-serve deli counters at your grocery store.


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