According to Wikipedia, Bocconcini, are small mozarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow’s milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours.
Bocconcini is described by its Italian name which means small mouthfuls and this appetizer is just that.
Bocconcini and Smoked Salmon Appetizers will delight your taste buds…yummy!
Boccocinni and Smoked Salmon Appetizers
Print recipe| Serves | approx. 25 |
| Inspiration | Ginny |
Ingredients
- 1 Small pkg frozen smoked salmon
- 1 Container Mini Mini Bocconcini
- 1 Small jar large capers
- 2 Tbsp white balsamic vinegar (or peach white balsamic vinegar)
- 1 Tbsp olive oil (substitute lemon olive oil if you have it)
- 1/2 Tsp grated lemon rind
- salt and pepper to taste
- fringed appetizer toothpicks
Directions
| Remove a slice of smoked salmon and cut into strips. | |
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Thread each toothpick with a bocconcini, caper and smoked salmon. Repeat.  | |
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Mix together the olive oil, balsamic vinegar and lemon rind. Drizzle over the salmon and bocconcini appetizers. Add salt, and freshly ground pepper, to taste.  | |
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Move to a clean plate.  | |
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Enjoy! | |