Marinated mini-bocconcini
- Preparation 15 min
- Refrigeration 3 h
- Servings 4 to 6
- Freezing I do not suggest
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 !
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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!
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Our sommeliers suggest
Sûre à la Fleur de Sureau, 3.5%
Bercée Microbrasserie
Slightly tangy and low alcohol beer, it will come wonderfully to accompany the bocconcinis. Its flower notes of elderberry will bring freshness to beer to make it perfect accompaniment on a sunny terrace.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Sûre à la Fleur de Sureau, 3.5%
Bercée Microbrasserie
Slightly tangy and low alcohol beer, it will come wonderfully to accompany the bocconcinis. Its flower notes of elderberry will bring freshness to beer to make it perfect accompaniment on a sunny terrace.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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