• Partnered with
  • Quick
  • Easy
  • Makes 2 cups
  • 10 mins prep

Marinated bocconcini

Marinated bocconcini

This marinated bocconcini recipe is beautifully flavoured with lemon, rosemary and chillies, plus it will keep for several weeks. A must for your next cheese platter


  • 10 bocconcini balls
  • 1/2 tsp flaky sea salt
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 clove garlic, smashed
  • 1 strip lemon zest
  • 1/4 tsp dried chillies
  • 4 pink peppercorns
  • 4 black peppercorns
  • 2 cups olive oil (approximately)


  1. Place the bocconcini balls into a sterilised jar or jars, sprinkle with salt, add the herbs, garlic, lemon zest, chillies and peppercorns. Pour in enough oil to cover the cheeses. Cover with a tight-fitting lid. Refrigerate for at least 24 hours before using. Stored in the refrigerator, marinated bocconcini will keep for several weeks.

Photography by : Jae Frew

This recipe first appeared in Food magazine issue 86.

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