Bruschetta Bocconcini Bowl
with Crispy Garlic Croutons
We've taken the classic Italian antipasto and made it a meal for two! Baked garlic croutons are tossed with arugula, spinach and juicy tomatoes, then topped with creamy bocconcini. A final drizzle of balsamic glaze and you're all set for date night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
¾ cup
Pearl Couscous
(Contains Wheat)
113 g
Baby Tomatoes
½ tsp
Garlic Salt
1 tbsp
Balsamic Glaze
(Contains Sulphites)
170 mL
Roasted Peppers
56 g
Arugula and Spinach Mix
100 g
Bocconcini Cheese
(Contains Milk)
7 g
Parsley
1 unit
Vegetable Broth Concentrate
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Heat a medium pot over medium-high heat. Add 1 1/3 cups water (dbl for 4 ppl) and broth concentrate. Bring to a boil over high heat. Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse under cold water. Return to pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).
While the couscous cooks, cut or tear the ciabatta into 1/2-inch pieces. Toss with 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) on a baking sheet. Season with pepper. Toast, in the middle of the oven, tossing once halfway, until golden, 4-5 min.
While croutons toast, pat the peppers dry with paper towels, then cut into 1/2-inch pieces. Roughly chop the arugula and spinach mix. Roughly chop the parsley. Halve the tomatoes. Halve the bocconcini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.
Whisk together 2 tbsp oil and 1/2 tbsp balsamic glaze (dbl both for 4 ppl) in a medium bowl. Add the tomatoes and peppers. Toss to combine. Season with salt and pepper. Set aside.
Add half the parsley to the pot with the couscous, then season with salt and pepper. Toss to combine. Divide the couscous between bowls. Top with the arugula and spinach mix, then the tomato-pepper salad, croutons and bocconcini. Drizzle with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Sprinkle remaining parsley over top.
