Italian Bocconcini (Marinated Mozzarella)

1 C. olive oil

1 clove garlic, thinly sliced

12 black peppercorns

3 large sprigs fresh rosemary

1/4 t. salt

Pinch of red pepper flakes

Warm olive oil in medium skillet over medium heat. Add garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from the heat and let cool to room temperature. Remove the rosemary sprigs. Pour the oil over 12 ounces of fresh mozzarella, cut into 1-inch cubes.

Let stand at room temperature for several hours or cover and refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving.

Serves 6 to 8 as an appetizer.