Ingredients
Scale
- 3/4 cup olive oil
- 3 tsp. snipped fresh rosemary
- 2 tsp. finely shredded lemon peel
- Juice of 1/2 a lemon
- 1 – 2 plump cloves of garlic, minced
- 1/4 – 1/2 tsp. crushed red pepper
- 1 lb. bocconcini, or other fresh mozzarella
- 1 cup pitted Kalamata olives
- 1 small baguette, sliced
Instructions
- In a medium bowl, combine oil, rosemary, lemon zest, lemon juice, garlic and crushed red pepper.
- Add mozzarella and olives; toss gently to coat.
- Cover and marinate in refrigerator for up to 24 hours (but at least 2 hours).
- Remove from refrigerator and let stand until it comes to room temperature, about 30 minutes.
- Serve with sliced baguette.