By Claire Robinson
With a perfect balance of acidity, heat and creaminess, this is one of my party staples. I love to serve these alongside almonds, olives and cured meats.
8 oz fresh cherry-size mozzarella balls (bocconcini), drained
1 tsp red-pepper flakes
Zest of 1 lemon
3 tbsp extra-virgin olive oil
1 tbsp finely chopped fresh basil
Sea salt and cracked black pepper, to taste
Mix all the ingredients together in a bowl and serve immediately or chill in refrigerator until ready to eat. Serves 6.
What to toss in if you have it: This is one of those perfect five-ingredient recipes. Leave as is and enjoy!
Robinson reveals her secrets for planning the perfect holiday party at LHJ.com/claire.
Originally published in Ladies' Home Journal, December 2010/January 2011.