Marinated mini-bocconcini - Le Coup de Grâce

Marinated mini-bocconcini

Preparation :3h15 min Cooking :-
Difficulty :easy
Servings :4 to 6

Nothing better than a simple and tasty little starter to launch an evening of celebration. These marinated mini-bocconcini will really do the job! How do we eat that? With a fork, a spoon, a toothpick, our fingers … À la bonne franquette !


  • 400g bocconcini cheese, pearl size
  • 1 pint (551ml) cherry tomatoes
  • 20 queen olives
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 10 large fresh basil leaves, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 small chili pepper cut in half and seeds removed, chopped very finely
  • Salt and pepper from the mill


  • In a large bowl, add all the ingredients and mix well. Reserve in the fridge for 3 to 6 hours and take out 30 minutes before eating. Serve with a baguette, dried sausages and some good wine!
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