Marinated Bocconcini And Roasted Pepper Salad Recipes

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MARINATED BOCCONCINI



Marinated Bocconcini image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 pints

Number Of Ingredients 9

12 fresh basil leaves
12 sprigs fresh thyme
4 sprigs fresh rosemary
4 whole cloves garlic, crushed
Crushed red pepper flakes
Kosher salt
4 pounds bocconcini (small mozzarella balls, about 2 inches in diameter)
Extra-virgin olive oil
4 pint-size mason jars, sterilized, procedure follows*

Steps:

  • To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

MARINATED BOCCONCINI AND ROASTED PEPPER SALAD



Marinated Bocconcini and Roasted Pepper Salad image

This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste

Provided by Abby Girl

Categories     Very Low Carbs

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 large red bell pepper
1 large yellow bell pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, chopped
black pepper
400 g bocconcini, cut into bite size pieces
1 large orange bell pepper (optional)
1 large green bell pepper (optional)
6 ounces artichoke hearts (optional)
kalamata olive (optional)
200 g prawns, cooked (optional)
6 cups radicchio, chopped (optional)

Steps:

  • Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
  • Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
  • Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
  • Combine rest of ingredients and chill for at least 2 hours.

Nutrition Facts : Calories 181.3, Fat 13, SaturatedFat 6.8, Cholesterol 39.5, Sodium 315.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.8, Protein 11.6

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