Marinated Bocconcini (rachael Ray)

Total Time: 72 hrs 15 mins Preparation Time: 15 mins Cook Time: 72 hrs

Ingredients

• 12 fresh basil leaves
• 12 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 whole garlic cloves
• 4 pinches crushed red pepper flakes
• kosher salt, to taste
• 4 lbs bocconcini (small mozzarella balls, about 2 inches in diameter)
• 6 cups extra virgin olive oil

Recipe

• 1 sterilize 4 pint-sized mason jars.
• 2 to each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
• 3 fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
• 4 top off with more extra-virgin olive oil.
• 5 cover and seal the jar. repeat with the other 3 jars.
• 6 turn the jars over several.
• 7 refrigerate for 3 at least days before serving.
• 8 lasts for up to 2 weeks in the refrigerator.