Marinated Bocconcini
Makes 6 Servings

Note: Bocconcini is Italian for ìmouthfulî which is not a reference to size but appetizing appeal of dishes. It can be small chunks of meat, onionsÖbut in this case, it refers to creamy pieces of fresh mozzarella. Donít skimp! The end result is worth the effort!

1/2 cup extra virgin olive oil
1 large clove garlic minced
2 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes
1 pound bocconcini well drained
1 tablespoon capers coarsely chopped
2 tablespoons chopped fresh parsley
Kosher salt
Assorted cherry tomatoes halved
Black olives for garnish

In a small saucepan, heat the olive oil, garlic, oregano and pepper flakes over medium heat until the garlic sizzles and just begins to color, 1 to 2 minutes. Remove from the heat and cool to room temperature. Put the bocconcini in a bowl and cover with the seasoned oil. Add capers and parsley. Stir to coat. Cover and let stand for several hours, stirring occasionally. Just before serving, season to taste with salt.

Arrange bocconcini on a serving platter. Surround with the tomatoes and olives. Spoon some of the marinade over the tomatoes.