Saturday, December 29, 2007

Bocconcini tied with Prosciutto

From Tyler's Ultimate

Chile Oil
4 fresh thyme sprigs
4 fresh rosemary sprigs
1 1/2 Tbsp dried red chili flakes
2 strips orange peel

6 Bocconcini (small mozzarella balls)
6 strips prosciutto
Fresh rosemary and thyme sprigs , for garnish

Combine the oil, thyme, rosemary, chili flakes, and orange peel in a small bowl or jar. Set aside and let it sit for at least an hour to allow the flavors to infuse.

Wrap each bocconcini in a strip of prosciutto and use a toothpick to secure. Drizzle with the infused chile oil and garnish with fresh rosemary and thyme.

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