Crumbed Bocconcini and Cucumber Salad
You could start the process a day ahead for a more flavourful version where the cheese is marinated with some garlic, chives and olive oil. Freezing the crumbed balls helps keep their share while baking, but the cheese is quite pliable when warm, so it's easy to shape it back into balls using kitchen tongs.
Servings: 2
Ingredients
For the Bocconcini Marinade (skip this if you don't have time):
- 12 cherry bocconcini balls
- 1/2 cup olive oil
- 1 clove garlic peeled and minced
- 1 tbsp chopped chives
For the Crumbed Bocconcini:
- 12 cherry bocconcini balls
- 2 tbsp olive oil
- 1/2 cup breadcrumbs of your choice
For the Crumbed Bocconcini and Cucumber Salad:
- 1 cup baby spinach leaves
- 10 thin cucumber slices
- 1 tbsp sweet chilli sauce
Instructions
To make the Bocconcini Marinade (skip this if you don't have time):
- Drain baby bocconcini and place in a bowl. Add oil, garlic and chives.
- Mix well, cover with cling film and place in the fridge for 2 hours, or overnight, to marinate.
To make the Crumbed Bocconcini:
- Drain bocconcini (toss with some olive oil if using cheese in brine).
- Roll each bocconcini ball in breadcrumbs until well covered.
- Place in the freezer for 1 hour.
Preheat oven to 200C (180C fan-forced, 375F, gas mark 5).
- Place chilled crumbed bocconcini on a baking paper-lined tray and bake on the top shelf for 5 minutes, or until golden brown.
To make the Crumbed Bocconcini and Cucumber Salad:
- Arrange baby spinach, cucumber slices and crumbed baked bocconcini on a platter.
- Drizzle with sweet chilli sauce.
Notes
Recipe at Wholesome Cook
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