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 !

Ingredients

  • 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

Preparation

  • 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!
Created with Sketch. COOK MODE

My profile

My personal notes

My profile

My personal notes

Share

loading more

vivez le coup de grâce

Back to top