Our Plans
Bocconcini and Fig Flatbread
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bocconcini and Fig Flatbread

Bocconcini and Fig Flatbread

with Caramelized Onions and Arugula Salad

Melty bocconcini, caramelized onions and jammy figs are a match made in flatbread heaven! Topped off with arugula - the peppery notes bring everything into balance. Luxury for the tastebuds!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

2 unit


(Contains Wheat)

113 g

Red Onion

56 g

Arugula and Spinach Mix

4 tbsp

Fig Jam

2 tbsp

Balsamic Glaze

(Contains Sulphites)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

½ cup

Marinara Sauce

1 tsp

Garlic Salt

(Contains Sulphites)

113 g

Baby Tomatoes

Not included in your delivery

1.5 tbsp


0.13 tsp

Salt and Pepper*


Nutrition Values

Calories1010 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate145 g
Sugar29 g
Dietary Fiber7 g
Protein21 g
Cholesterol45 mg
Sodium2410 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Large Bowl



Before starting, preheat oven to 450°F. Wash and dry all produce.

Halve tomatoes. Peel, then cut onion into 1/2-inch pieces. Drain, then pat bocconcini dry with paper towels. Cut or tear into bite-sized pieces, then season with salt and pepper.

Caramelize onions

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add half the balsamic glaze and half the garlic salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove pan from heat, then stir in fig jam.

Make flatbreads

Arrange flatbreads on a baking sheet. Toast in the middle of the oven, until golden-brown, 3-4 min. Flip flatbreads, then top with marinara sauce, dollops of the caramelized onion-fig mixture and bocconcini. Sprinkle with Parmesan. Bake assembled flatbreads in the middle of the oven, until cheese is melted and toppings are heated through, 3-4 min. (NOTE: For 4 ppl, use two baking sheets and toast, then bake in the middle and top of the oven.)

Make salad

While flatbreads bake, add remaining balsamic glaze, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and arugula and spinach mix, then toss to combine.

Finish and serve

Cut flatbreads into slices. Divide flatbreads and salad between plates.