Inspired by a recipe in Patricia Wells' Bistro Cooking,
this is a wonderful recipe to make for hostess gifts or summer picnics.
Find some pretty jars for packaging, and be sure to make at least one
week ahead. The original recipe calls for a semisoft goat cheese, such
as Montrachet, but I love to make this with the mini mozzarella balls
you find at the supermarket salad bar.
12 oz bocconcini (small mozzarella balls)
1 tsp herbes de Provence
4 bay leaves
12 black peppercorns, slightly crushed (place them in a plastic bag, and hit with a frying pan)
1 to 1-1/2 cups fruity extra virgin olive oil
Place first four ingredients in a jar, and cover with oil. Close securely, and store in a cool place for at least one week and up to a month. I usually store mine in the refrigerator, and bring it up to room temperature before serving. Serve the cheese with crusty bread, and drizzle with a bit of the oil.