Marinated Bocconcini

I refuse to consider this a cheat...even though I have posted a similar recipe before. This is a perfect example of a "theme and variations" recipe...something I am quite fond of. A combination of ingredients that can change to suit your own personal tastes. The constant in this one is bocconcini (those wonderful little balls of mozzarella) and olive oil. The seasonings are what you should feel free to play with.

Marinated Bocconcini
From Martha Stewart's Everyday Food.
Makes four servings.

1/2 pint bocconcini (about 20 balls)
1/4 cup extra-virgin olive oil
Zest of 1 lemon, peeled into long strips (I cheated and used a tablespoon of fresh lemon juice.)
4 small sprigs fresh rosemary
1/4 teaspoon red-pepper flakes
1/2 teaspoon coarse salt

In a medium bowl, combine bocconcini, oil, lemon zest, rosemary, red-pepper flakes, and salt. Let stand at room temperature, at least 30 minutes, tossing occasionally. (Or cover and refrigerate up to 2 days, bring to room temperature and toss before serving.)