Ingredients
1/2
cup olive oil
3
tablespoons fresh lemon juice
4 1/2
teaspoons finely chopped fresh rosemary leaves
4 1/2
teaspoons finely chopped fresh oregano leaves
4 1/2
teaspoons finely chopped fresh flat-leaf (Italian) parsley
3/4
teaspoon salt
1/2
teaspoon crushed red pepper flakes
1/2
teaspoon tricolored peppercorns, coarsely crushed
2
containers (8 oz each) bocconcini (small fresh mozzarella cheese balls), drained
Round buttery crackers, if desired
Preparation
In 1-gallon resealable food-storage plastic bag, place oil, lemon juice, herbs, salt, pepper flakes and peppercorns. Seal bag; shake to blend.
Add cheese balls. Seal bag; turn to coat. Refrigerate at least 4 hours to marinate, turning occasionally. Serve with crackers.
