Nickel Allergy Friendly Marinated Mozzarella Balls (Bocconcini)

Total time1 hr 10 min

Prep time10 min

Cook time0 min

Nickel Allergy Friendly Marinated Mozzarella Balls (Bocconcini)

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Ingredients

6 servings

1 lb fresh bocconcini (small mozzarella balls), drained
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¾ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 tsp lemon zest (from about 1 lemon)
2 sprigs fresh rosemary
4 sprigs fresh thyme
½ tsp kosher salt
¼ tsp black pepper, freshly ground
2 tbsp fresh basil leaves, torn (optional)
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This ingredient likely doesn’t work for the diet.

For serving

crusty bread or crackers, for serving (optional)

Instructions

1
Combine the olive oil, sliced garlic, red pepper flakes, rosemary sprigs, and thyme sprigs in a small saucepan over low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 4–5 minutes. Remove from heat and let cool for 10 minutes.
2
Stir the lemon zest, kosher salt, and black pepper into the cooled oil.

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