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.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
2 unit
Flatbread
(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
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.)
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.
Cut flatbreads into slices. Divide flatbreads and salad between plates.
