An easy addition to your next dinner party, these lemon marinated bocconcini are great on their own or as part of your cheese board!
Cheese and Dinner parties pretty much go hand in hand, right?! I can’t remember the last time we hosted people that we didn’t put out cheese in some variety. Whether it’s a cheese board, cheese on a Charcuterie Board, or even just a simple Caprese Salad- it’s always there!
So it makes sense for me to try out something new! Cheese wise, that is.
I love serving Bocconcini Cheese because say what you will, everyone loves it, especially kids. It’s not too strong of a taste that someone might have an aversion to it- and it’s mild enough that it works with most appetizers!
Yes the classic pairing with tomato and basil is great- but sometimes I find it a little bland. Right? Do you ever tire of seeing yet another tomato basil and bocconcini skewer?
Enter this easy breezy Lemon Marinated Bocconcini recipe. Like so easy. And flavourful. So flavourful. By the way, little tidbit- did you know that Bocconcini means little bites? I found this the cutest thing ever.
Like most of my favourite entertaining recipes, it can easily be done ahead of time! And you can refrigerate the leftovers for 2-3 days as well. Just make sure you’re using an upright storage container or jar, so that the cheese can get nice and marinated!
I like to stick to a few basic and simple ingredients:
My Marinated Bocconcini Must haves:
- Good Olive Oil
- Lots of garlic
- Fresh herbs
I like to serve this in a small bowl on my Cheese Board, but you could also skewer it with some marinated zucchini, or dare I say, tomatoes and basil. It has so much flavour that it’s not your usual bocconcini!
Read on for the recipe here!
Lemon Marinated Bocconcini
- 8 ounces Bocconcini Cheese
- 2/3 cup extra virgin Olive Oil
- 3 cloves Garlic minced
- 1 tbsp Basil fresh
- 1/2 tbsp Oregano fresh
- 1 Lemon juiced and peel cut into strips
- 1/2 tsp salt
- 1/2 tsp red pepper flakes optional
- Finely chop herbs, set aside. Drain Bocconcini Cheese and place in a storage jar or any upright container.
- In a small bowl, whisk together oil, garlic, lemon juice and lemon peel. Add in fresh herbs and salt. Add red pepper if using. Mix well and pour over your cheese, making sure oil mixture coats the cheese. If you need to add additional oil , add it at this stage.
- Refrigerate for minimum 1 hour but best at 3-4 hours. Remove and let sit for 10-15 minutes so oil can soften. Serve immediately.
- I like to make sure there is plenty of oil when marinating but for serving purposes, I personally drain some of the oil out. You could do it either way!
Looking for a more classic Bocconcini recipe? Make sure to try out my Caprese Wreath this coming holiday season!