- 1/2 pint bocconcini (about 20 balls)
- 1/4 cup extra-virgin olive oil
- Zest of 1 lemon, peeled into long strips
- 4 small sprigs fresh rosemary
- 1/4 teaspoon red-pepper flakes
- 1/2 teaspoon coarse salt
In a medium bowl, combine bocconcini, oil, lemon zest, rosemary,
red-pepper flakes, and salt. Let stand at room temperature, at least 30
minutes, tossing occasionally.
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