Bocconcini and Butternut Squash Flatbreads
with Caramelized Apples and Chili Honey
The nutty, sweet and warming flavours of roasted squash and caramelized apples compliment creamy bocconcini pearls in this rustic flatbread. Made complete with a generous drizzle with of chili honey!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
100 g
Ricotta Cheese
(Contains Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
170 g
Butternut Squash, cubes
1 unit(s)
Gala Apple
1 unit(s)
Red Onion
7 g
Sage
28 g
Pepitas
(May contain Tree nuts)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Honey
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
0.38 tsp
Pepper*
1 tbsp
Oil*
0.38 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with pepper and half the garlic salt, then toss to coat.
- Roast in the top the of oven, stirring halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, core, then cut apple into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch slices.
- Roughly chop sage.
- Drain, then pat bocconcini dry with paper towels. Cut or tear into bite-sized pieces, then season with pepper and remaining garlic salt.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add onions and apples. Cook, stirring occasionally, until both are slightly softened, 3-4 min.
- Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown and apples are tender, 3-4 min.
- Remove the pan from the heat.
- Add ricotta, mayonnaise, half the sage, half the chili-garlic sauce, 1/4 tsp salt and 1/4 tsp pepper (dbl both for 4 ppl) to a small bowl, then stir to combine.
In dev determine if heat guide is needed for chili-garlic sauce
- Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined-baking sheets.)
- Spread ricotta mixture over flatbreads.
- Top with caramelized onions, apples and bocconcini.
- Bake flatbreads in the middle of the oven until golden-brown, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and bottom of the oven, rotating sheets halfway through.)
Check timing in dev
- Add honey and remaining chili-garlic sauce to another small bowl. Season with salt and pepper, then stir to combine.
- Cut flatbreads into pieces.
- Divide flatbreads between plates.
- Drizzle chili-honey over flatbreads and sprinkle with pepitas and remaining sage.