The original recipe came from an Australian Women’s Weekly cookbook and has been modified slightly. This is a light entree dish which is quick and easy to make and tastes great with pieces of grainy bread!
Hints & Tips
- GF, SF, Veg.
- Category: Entree, Gluten Free, Sugar Free, Vegetarian
Ingredients
- 6 tablespoons Olive Oil
- 4 Fresh Long, Red Chillis, Chopped Finely
- 4 tablespoons Flat-Leaf Parsley, Finely Chopped
- 4 tablespoons Finely Grated Lemon Zest
- 220 grams Tub of Cherry Bocconcini Cheese
- 4 tablespoons Fresh Lemon Juice
Instructions
- Combine oil, chilli, parsley, lemon juice and rind in a medium bowl.
- Toss cheese to coat in marinade.
- Cover and refrigerate for 3 hours or overnight.
- Serve at room temperature with nice bread.
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