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

By Bernadette Hogg
  • 10 mins preparation
  • Makes 2 cup
  • Print
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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  • 10 bocconcini balls
  • 1/2 teaspoon flaky sea salt
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 clove garlic, smashed
  • 1 strip lemon zest
  • 1/4 teaspoon dried chillies
  • 4 pink peppercorns
  • 4 black peppercorns
  • 2 cup 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.


PER SERVE: Energy: 421kcal, 1761kj Protein: 21g Fat: 38g Saturated fat: 14g Cholesterol: 52mg Carbohydrate: 1g Fibre: 0g Sodium: 363mg