Basil Packed Bocconcini

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Posted by in on Mar 14, 2013 . .

1/2 lb bocconcini (small balls of fresh mozzerella made, perferably with water buffalo milk)
4 fresh basil leaves
1 tsp Olive Cart Gourmet Pepper Blend
1 small dried red chili pepper
Olive Cart Basil Leaf Extra Virgin Olive Oil

Pat the bocconcini dry with paper towels, pack the cheeses into a clean 1 pint jar, scattering in among them the basil leaves, pepper blend, and chili pepper so that the seasonings are visible throough the walls of the jar. Add the Olive Cart Basil Leaf Extra Virgin Olive Oil to cover completely, cover tightly and store in the refrigerator for up to 1 week.

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