Recipe courtesy of Joanne Weir

Spiced Bocconcini and Tomatoes

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 6 servings
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1 pound bocconcini (small mozzarella balls, 1-inch diameter)

2 cups assorted cherry tomatoes (red, yellow, orange, pear-shaped, grape-sized, etc.)

1 tablespoon chopped fresh oregano, plus fresh oregano sprigs, as a garnish

1/4 teaspoon crushed red pepper flakes

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper


  1. Place the mozzarella, tomatoes, chopped oregano, red pepper flakes, and olive oil in a bowl. Gently stir together just until combined. Season with salt and pepper. Spoon the mixture onto a platter, garnish with oregano sprigs, and serve.