Marinated Bocconcini Skewers

I love using little bocconcini (mini mozzarella balls) in pasta salads, so when I saw Martha marinating them and serving them for parties, I got pretty excited about the idea. I altered the seasonings a little bit, and I chose to pair the cheese with cherry tomatoes, but Martha also recommends folded slices of proscuitto.


1 1/2 C bocconcini, drained
1 tsp chili flakes
1 tsp sea salt
1 tsp fresh thyme leaves
Zest of one lemon
1 tsp cracked black pepper
1 C olive oil
20 rosemary stems, stripped of most of the leaves
1 pint cherry tomatoes

Combine all of the above in a ziploc bag or bowl, and refigerate for at least 2 hours. Using the rosemary stems, skewer one or two mozzarella balls and tomatoes.