Simply Dressed Bocconcini

I love this recipe. Made with what I call "free flavor" (the marinade that comes with oil-packed sun-dried tomatoes--hey, you already bought it, why not use it?), it is a simple way to step up store-bought bocconcini, which are a staple in my house.
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 pound bocconcini (small mozzarella balls)

1/4 cup oil from jarred sun-dried tomatoes 

Pinch of sea salt 

2 tablespoons chopped fresh parsley 


  1. Place the bocconcini in a shallow plate. Drizzle the oil over them, add the salt and sprinkle the parsley over the top. Toss lightly, and enjoy. (Try one wrapped in a small slice of prosciutto.)

Cook’s Note

Try other flavor combinations from the pantry: Dilute a little homemade or store-bought pesto with some good olive oil, and use it as a dressing for the bocconcini. Top with sea salt, and you're in business.

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