You can use either homemade or any good quality, store bought mozzarella for this recipe.

1-1/2 cup fruity and robust Extra Virgin Olive Oil , divided
1 pound of bocconcini mozzarella fresca, drained
1 tsp. kosher salt
1/2 tsp.  hot red chili flakes (optional)
2" sprig fresh rosemary, bruised to release fragrance

Drain the mozzarella and salt. In a medium sauce pan, over medium low heat, gently heat 1/2 cup of Extra Virgin Olive Oil, chili flakes and rosemary to 175ºF. Maintain temperature for 2 minutes and then allow to cool to room temperature.

Stir in the remaining cup of Extra Virgin Olive Oil. Place the salted mozzarella fresca in a jar or other container large enough to hold the olive oil and cheese. Pour the oil, herbs and chili flakes over the cheese.

Marinate in the refrigerator for up to one week.

Serve speared on a toothpick with a small, ripe cherry tomato and a basil leaf.