Marinating Bocconcini in spring herbs

Marinated bocconcini is a year-round favorite because it lasts and lasts and lasts (until we devour it!).

We bake it into focaccia, melt it on pizza, toss it with cherry tomatoes and vinegar and call it a salad.

Readily available at just about any market (but more delicious if purveyed locally), it's super easy to marinate with whatever flavors you have on hand - lemon zest, black peppercorn, rosemary. This week we combined lemon thyme, parsley, spicy nasturtium, sea salt and red pepper flakes.

Simply rinse your bocconcini, put it in a sterilized glass jar, add herbs and enough olive oil to cover the very top of the cheese. Keep it in the refrigerator and eat it any which way you can as fast as you can! 

jane beck

rayogram, 305 West Broadway Suite 275, New York, NY 10013

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