Rick's Picks Recipes: Pepi Pep Peps Antipasto
- 16 oz. bocconcini (small mozzarella balls available at specialty stores or Italian markets), about 2 cups
- 3/4 cup extra virgin olive oil
- 1/2 lemon, juice only
- Rick's Picks Pepi Pep Peps, cut into long, thin strips
- Splash of Pepi Pep Peps brine, to taste
- 2-3 T basil leaves, cut into 1/8" ribbons
- Salt and freshly ground pepper to taste
Combine all the ingredients except basil, salt and pepper in a large bowl. Season to taste with salt and pepper. Add the basil and toss gently. Serve at room temperature with a good, crusty loaf of bread.
New York City Food Lover's Guide
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