Italian for “mouthful,” bocconcini are small balls of fresh mozzarella generally sold packed in whey or water. In this recipe, we melt the cheese in a simple, yet flavorful sauce made from Bella Cucina’s Passata al Pomodoro, a puree of Italian San Marzano tomatoes. The result is a gooey dip that’s perfect on crostini cut from a crusty baguette.
SHOPPING LIST:
- 2 cups Bella Cucina Passata al Pomodoro
- 1 teaspoon Bella Cucina Cabernet Vinegar
- 1 clove garlic, crushed
- 1 teaspoon Bella Cucina Peperoncini & Pimenton Salt (or kosher salt)
- 8 ounces bocconcini mozzarella balls
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons Bella Cucina Extra Virgin Olive Oil
- 6 whole basil leaves
PREPARATON:
Preheat oven 375°.
In a 2-quart shallow ovenproof serving dish, add the passata, vinegar, garlic and salt and place the bocconcini on top. Sprinkle with Parmigiano-Reggiano cheese and bake for about 20-25 minutes or until mozzarella begins to melt. Remove from the oven and discard the garlic clove. Drizzle with olive oil and top with fresh basil leaves.
Serve with crusty Italian bread.
Serves four as an antipasti.