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1 1/2 cups extra-virgin olive oil
1-2 inch x 1- inch strip of lemon peel (yellow part only)
1 garlic clove, minced
1 fresh bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1 sprig fresh oregano
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 pound mozzarella bocconcini or ciliegini, drained
In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.
Yield: 4 small servings
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