View source for Bocconcini with Fennel and Basil

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'''Prep Time: 5 minutes active, 1 hour inactive'''

'''Cook time: --'''

'''Serves: 6'''

== Description ==

Bocconcini are tiny balls of milky soft Mozzarella cheese, usually found in containers with brine. Each are hand-stretched and rolled. If you can't find bocconcini, use ordinary Mozzarella cheese cut into bite-sized pieces. Bocconcini can usually be purchased in finer Italian delicatessens, good cheese shops and in gourmet grocery stores.

== Ingredients ==
* 1 lb [[mozzarella|bocconcini]]
* 1 tsp [[fennel seed]]s, lightly crushed
* 3 tbsp extra virgin [[olive oil]]
* small bunch of fresh [[basil]] leaves, roughly torn
* [[salt]] and ground [[black pepper]]

== Procedures ==
# Drain the bocconcini well and place in a bowl. Stir in the olive oil, fennel seeds and basil, then season with salt and pepper. Cover and chill for one hour.
# Remove the bowl from the refrigerator and leave to stand for about 30 minutes for the cheese to return to room temperature before serving.
# Serve as antipasti if using this dish for a full, traditional Italian meal; make sure to serve an appropriate wine along with this.

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==References==
<references/>
[[Category:Basil Recipes]]
[[Category:Cheese appetizer Recipes]]
[[Category:Fennel seed Recipes]]
[[Category:Mozzarella Recipes]]