Bocconcini

Bocconcini is traditionally used in a three-colour salad (tomato, bocconcini and basil) but also is great in party nibbles or on pizza and pasta.

10 Recipes

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Global Cuisine

 
322 reviews
 
15min

Bocconcini are small balls of fresh mozzarella, an Italian cheese made from buffalo milk but now also made from cow's milk. Soft and fresh they keep for 2 days in brine in the refrigerator.

Recipe by: Marina

 
355 reviews
 
20min

A great way to serve the green, white and red colours of Italy - tomato, bocconcini and basil. You can find the bite-sized bocconcini at most supermarkets. If you can only get the large ones, cut them in half.

Recipe by: MADDIECAT

 
2 reviews
 
15min

Bocconcini's mild taste goes well with tomato and basil in this easy summer side dish. This dish also has black olives, parsley and fresh ground pepper.

Recipe by: Lynn Lewis

 
2 reviews
 
10min

A cute little canape to maximise the flavours of the famous Italian combination. Great fingerfood recipe for parties.

Recipe by: figandcherry

 
2 reviews
 
10min

I love this salad - it's simple and delicious.

Recipe by: bocconcini

 
No reviews
 
20min

The inspiration for countless quick, healthy meals, pasta and noodles are a low-fat source of protein and, made with enriched flour, offer some vitamins and minerals.

Recipe by: Janet Mitchell

 
21 reviews
 
15min

Bocconcini cheese is the main ingredient scrumptious salad. You can substitute the any bitter green leaf like endive or more rocket for the chicory.

Recipe by: Mario

 
No reviews
 
15min

Cheddar and Swiss-style cheeses – as well as the Italian grating cheeses – are potent flavourings, even in modest amounts, so are especially good for cooking.

Recipe by: Janet Mitchell

 
No reviews
 
15days

These are such a simple appetiser recipe and look really good. The secret is to buy really good quality ingredients.

Recipe by: GourmetGirl

 
No reviews
 
10min

This is my simple 'go-to' salad when people are coming over. It is so easy to make and tastes great; also a good source of protein.

Recipe by: GourmetGirl

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