This Italian classic makes a tasty and beautiful appetizer or edible gift. Feel free to alter the recipe, using the herbs you have on hand. Garlic, capers, chopped olives, and hot peppers are all popular additions. You can also use larger pieces of mozzarella, instead of bocconcini, and slice them into ¼-inch (6 mm) slices.

¼ cup (60 ml) good-quality,
extra-virgin olive oil
1 teaspoon finely chopped fresh
flat-leaf parsley
1 teaspoon finely chopped
fresh basil
1 teaspoon finely chopped fresh
oregano
¼ teaspoon crushed red pepper
flakes
¼ teaspoon unrefined sea salt or salt
Pinch freshly ground black pepper
1 pound (455 g) fresh bocconcini
mozzarella balls, preferably from
buffalo milk
Olives and crackers or bread to serve
Yield: 6 servings

In a small bowl, combine the oil, herbs, red pepper flakes, salt, and pepper.
Place the mozzarella balls in a shallow bowl. Drizzle the oil and herb
mixture over mozzarella. Let stand for an hour. Serve with olives, crackers,
and bread.
Mediterranean Tradition
Buffalos were introduced to the Campania region of Italy via Egypt
in antiquity. Their rich, sweet milk has been used to produce deeply
flavored butter and cheese ever since. These mozzarella balls are a
great stir-in to pastas and salads when the temperature is too high
to spend a long time in the kitchen. If buffalo-milk mozzarella is not
available in your area, look for the freshest variety possible.