Marinated Bocconcini

This is a staple at all Elias' family parties. Small pieces of fresh mozzarella marinated in herbs, garlic, and extra virgin olive oil are a delicious addition to a buffet table. Use the tiny mozzarella balls, if you can find them. Recipe from Diane Phillips, "Perfect Party Food"

Marinated Bocconcini

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound fresh mozzarella cheese (preferably the small balls)

  • 1

    cup extra virgin olive oil

  • 2

    teaspoons dried oregano

  • 1

    cloves garlic, minced

  • 1

    teaspoon salt

  • ½

    teaspoon freshly ground black pepper

  • Balsamic vinegar for drizzle

  • 1

    container small, sweet cherry tomatoes

  • basil leaves


Put the mozzarella in a medium-size bowl, pour the oil over it, and sprinkle with the oregano, garlic, salt, and pepper. Stir to blend. Make sure that the cheese is submerged in the oil. *At this point, you can cover and refrigerate for up to 3 days. Allow to sit at room temperature for 2 hours before serving. Stir the cheese to coat with the marinade and serve with toothpicks, or skewer 2 small cherry tomatoes along with 2 mozzarella balls on each stick. Add freshly torn basil leaves in-between the tomatoes and the cheese for color. Place the skewers on a platter and drizzle balsamic vinegar over the tops. Serve at room temperature.


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