3/4 cup good-quality olive oil
5-6 garlic cloves, thinly sliced
2 tablespoons chopped fresh herbs (i.e. basil, thyme, oregano, and/or parsley)
1 teaspoon black or rainbow peppercorns
1-2 bay leaves
Peel from half a lemon, thinly sliced
Splash of sherry, red wine, or balsamic vinegar
Red pepper flakes, to taste
Kosher salt, to taste
1 pound (16 ounces) bocconcini or ciliegine, drained (See Recipe Notes)
Heat olive oil and garlic in a small sauce pan over medium low heat until bubbling gently. Remove from heat and allow to cool for a few minutes. Stir in herbs, peppercorns, lemon slices, and bay leaf. Add vinegar, red pepper flakes, and salt to taste. Pour the mixture over the bocconcini and transfer to an airtight container. Refrigerate and allow to marinate overnight or up to two weeks. Bring to room temperature before serving.
Enjoy the marinated bocconcini on their own or as part of an antipasto platter with cured meats, marinated artichokes, roasted pepper, olives, and/or crusty bread.