Frederic Melton
Bocconcini, or fresh mozzarella cheese, is a delicious addition to any meal. These soft, fresh little balls of cheese can be served in a variety of ways, from appetizers to salads and pizzas. One popular way to serve bocconcini is to marinate them in olive oil with garlic and herbs, creating a perfect flavour-filled appetizer. They can also be sliced and added to grilled vegetable dishes or flatbread pizzas. Bocconcini is a versatile cheese that can be used in a range of dishes, making it a great option for those who want to add a creamy, mild flavour to their meals.
| Characteristics | Values |
|---|---|
| Bocconcini type | Bocconcini or ciliegine mozzarella |
| Bocconcini size | Bocconcini is larger, ciliegine is bite-sized |
| Bocconcini use | Bocconcini is better for slicing, ciliegine is better for skewers or snacks |
| Marinade ingredients | Olive oil, garlic, herbs, salt, lemon, chilli, oregano, red pepper flakes |
| Marinade method | Heat oil, garlic, bay leaf, and red pepper flakes in a pan. Add herbs, salt, and vinegar. Let cool. Pour over bocconcini in a jar and refrigerate |
| Marinade time | Refrigerate for at least 1 hour or overnight |
| Serving temperature | Bring to room temperature before serving |
| Serving suggestions | Antipasto platter with salami, marinated vegetables, and crusty bread. Salads, pasta, pizza, charcuterie platter, cheeseboard, grilled vegetable Parmesan casserole, fresh tomato and pesto flatbread pizza |
| Storage | Store in a covered jar in the refrigerator for up to 7 days. Consume within 2 days if using fresh ingredients like garlic |
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What You'll Learn
Bocconcini as part of an antipasto platter
Bocconcini is a great addition to an antipasto platter, a delicious way to start a meal or a party. Antipasto is an abundant spread of Italian cured meats, cheeses, marinated vegetables, nuts, fruits, and more. Bocconcini is a fresh cheese, so it's best to include a range of cheeses with different tastes and textures on your platter. Some fresh, some aged, and something in between.
Bocconcini is a soft, fresh little ball of mozzarella cheese. It can be marinated in olive oil infused with garlic and herbs, which is a perfect addition to an antipasto platter. You can make a batch and keep it in the refrigerator for up to a week. It's a great size for a cheeseboard and can be sliced and added to grilled vegetable dishes or flatbread pizzas.
To marinate the bocconcini, drain the mini bocconcini and place them in a jar or small bowl. Add garlic, herbs, salt, and vinegar, and stir to combine. Cover and refrigerate for at least an hour or two—or even overnight—to allow the flavours to develop. Bring to room temperature before serving. You can also add chilli, lemon, and extra virgin olive oil to the marinade.
When constructing your antipasto platter, arrange the meats, fruits, vegetables, cheeses, olives, and nuts on a board. You can also add small bowls of dips and spreads like roasted ricotta, bruschetta, or olive tapenade. Finally, add an assortment of bread, such as crusty bread, breadsticks, or sliced focaccia.
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Bocconcini in salads
Bocconcini, or small balls of fresh mozzarella, can be added to a variety of salads. One option is to make a salad with cherry tomatoes, basil, and bocconcini, drizzled with balsamic glaze and olive oil. This salad is a fun twist on the classic Caprese salad and is easy to make. You can also add salt to taste.
Another option is to make a tomato and bocconcini salad. Combine spinach, arugula, tomatoes, bocconcini, and onion in a salad bowl. You can also add vinaigrette to taste. This salad is best made with the freshest ingredients possible and can be served as a side dish.
You can also make a bocconcini salad with cherry tomatoes, bell pepper, celery, endive, and arugula. Whisk together lemon juice and olive oil, pour over the salad, and toss until all the ingredients are thoroughly coated. Transfer the salad to individual serving plates, sprinkle with basil, and season with salt and pepper.
Bocconcini can also be marinated in olive oil infused with garlic and herbs before being added to a salad. To make the marinade, heat oil, garlic, bay leaf, and red pepper flakes in a sauté pan over medium heat for 30 seconds or until sizzling. Remove from heat and allow to cool. Add the remaining herbs, salt, and vinegar, and stir to combine. Let the mixture cool to room temperature, then pour it over the bocconcini in a jar or container. Refrigerate for at least an hour or overnight before serving.
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Bocconcini on pizza
Bocconcini is a semi-soft, white, rindless, unripened, and mild cheese with a spongy texture. It is made from cow's milk, though it was originally made from water buffalo milk. Bocconcini is a great option for pizza, especially if you're looking for a more creamy and moist texture compared to dry, shredded mozzarella.
If you're using bocconcini on pizza, it's important to note that it has a higher moisture content, which can make your pizza soggy. To avoid this, you can dice larger bocconcini into smaller pieces. You can also pop or crush the cherry tomatoes to remove the liquid and seeds, helping to control the moisture level.
Here's a recipe for a cherry tomato and bocconcini pizza:
Ingredients:
- Pizza dough
- Basil
- Garlic
- Olive oil
- Parmesan cheese
- Cherry tomatoes
- Bocconcini
- Mozzarella
- Arugula (optional)
Instructions:
- Combine basil, garlic, and enough olive oil to make a spreadable paste.
- Divide the dough into four portions and roll out each portion to a desired thickness.
- Spread the basil-garlic paste evenly on the pizza bases.
- Top with Parmesan cheese, cherry tomatoes, bocconcini, and mozzarella.
- Sprinkle with salt and pepper.
- Bake in a preheated oven for 25-30 minutes or until the bases are crispy and golden.
- Top with arugula before serving (optional).
You can also experiment with different toppings and ingredients, such as oregano, rocket, or lettuce, to create your own unique bocconcini pizza.
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Bocconcini in pasta
Bocconcini is a semi-soft, fresh mozzarella cheese with a mild, creamy flavour. It is an excellent addition to pasta dishes, especially when served with fresh tomatoes. Bocconcini can be used in pasta in a variety of ways, here are some suggestions:
Tomato Bocconcini Pasta
This recipe is a quick and simple dish that can be served warm as a main course or chilled as a pasta salad. It combines rotini pasta with bocconcini, cherry tomatoes, arugula, and fresh basil. The bocconcini's mild, creamy flavour pairs beautifully with the fresh tomatoes. To prepare this dish, cook the pasta until al dente. While the pasta is cooking, slice the cherry tomatoes in half and chop the basil leaves. Cut the bocconcini into bite-sized pieces. Drain the pasta and, while it is still hot, add the arugula, tomatoes, and basil. Drizzle with extra virgin olive oil and toss until well combined. Season with salt and pepper to taste.
Margherita Penne
This pasta dish is inspired by the classic pizza Margherita, which is topped with tomato sauce, cheese, and fresh basil. To make this pasta, cook the penne according to the package instructions. Drain the pasta and return it to the pot. Pour in your favourite tomato sauce and toss to coat the pasta. Stir in bocconcini, basil, and salt to taste. Serve with grated Parmesan cheese. For a fun twist, add some of your favourite pizza toppings to the sauce, such as pepperoni, olives, or sun-dried tomatoes.
Roasted Cherry Tomato Pasta
This recipe combines roasted cherry tomatoes with bocconcini for a flavourful and creamy pasta dish. To prepare this dish, start by roasting cherry tomatoes with garlic and herbs. Cook your favourite pasta according to the package instructions. Drain the pasta and toss it with the roasted tomatoes and bocconcini. Drizzle with extra virgin olive oil and season with salt and pepper to taste.
Grilled Vegetable Pasta
Bocconcini is a versatile cheese that can be added to grilled vegetable pasta dishes. Prepare grilled vegetables of your choice, such as zucchini, eggplant, or bell peppers. Cook your favourite pasta according to the package instructions. Drain the pasta and toss it with the grilled vegetables, bocconcini, and a drizzle of extra virgin olive oil. Season with salt and pepper to taste.
Bocconcini is a delicious addition to pasta dishes, adding a creamy texture and mild flavour. These recipes are just a few suggestions, but feel free to get creative and experiment with your own combinations!
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Bocconcini as a snack
Bocconcini is a soft, fresh type of mozzarella cheese that comes in small balls. It is often sold in water-filled containers to keep the cheese fresh. Bocconcini is a great snack option, and there are many ways to prepare and serve it.
One simple way to serve bocconcini as a snack is to marinate it in olive oil, garlic, and herbs. This can be done by mixing olive oil with garlic and herbs, adding the bocconcini, and allowing the mixture to marinate for at least 30 minutes to an hour. The marinated bocconcini can then be served in a bowl with toasted pita bread or other types of crusty bread. This snack is best served fresh but can be stored for up to one day.
Bocconcini can also be served as part of a charcuterie or cheese platter, along with other types of cheese, meats, and bread. It can be sliced or diced and added to salads or skewers with cherry tomatoes and basil. Bocconcini is also a great size for slicing and adding to grilled vegetable dishes or flatbread pizzas.
When preparing bocconcini as a snack, it is important to note that it should be brought to room temperature before serving for the best flavor and texture. Additionally, any leftover oil from marinated bocconcini can be used for pasta, salad, or as a dip for bread.
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Frequently asked questions
Bocconcini cheese is typically served as an appetiser, often with crusty bread, such as French bread, pita bread or a baguette. It can also be served as part of an antipasto or charcuterie platter, with meats like salami, as well as marinated vegetables.
Bocconcini cheese is usually soaked in olive oil, garlic, and herbs to create a delicious marinade. You can also add other ingredients like chilli, lemon, oregano, and red pepper flakes. The cheese should be left to marinate for at least 30 minutes to an hour.
Marinated bocconcini cheese is best served fresh. It can be stored for up to one day, but after that, the texture will start to change. The olive oil used for marinating will also solidify if refrigerated.
Bocconcini cheese is a great addition to salads, pizzas, pasta dishes, and flatbreads. It can also be sliced and added to grilled vegetable dishes or used as a topping for crostini.
Bocconcini cheese comes in different sizes. Larger bocconcini are great for slicing, while smaller ciliegine bocconcini are perfect bite-sized pieces for appetisers or snacks.
