Marinated Bocconcini

• 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