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Bruschetta Bocconcini Bowls

Bruschetta Bocconcini Bowls

with Crispy Garlic Croutons

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We've taken the classic Italian antipasto and made it a meal for two! Baked garlic croutons are tossed with 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.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Pearl Couscous


113 g

Baby Tomatoes

½ tsp

Garlic Salt

1 tbsp

Balsamic Glaze


170 mL

Roasted Red Peppers

56 g

Baby Spinach

100 g

Bocconcini Cheese


7 g


1 unit

Vegetable Broth Concentrate

1 unit

Ciabatta Roll


Not included in your delivery

4 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber6 g
Protein13 g
Cholesterol40 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water, 1 tsp salt and broth concentrate to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse under cold water. Return couscous to the pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).


While couscous cooks, cut ciabatta into 1/2-inch pieces. Add ciabatta pieces, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to a baking sheet. Season with pepper, then toss to coat. Toast in the middle of the oven, tossing once halfway through, until golden, 4-5 min.


While croutons toast, drain roasted red peppers, then cut into 1/2-inch pieces. Roughly chop spinach. Roughly chop parsley. Halve tomatoes. Cut or tear bocconcini in half, then season with 1/4 tsp garlic salt (dbl for 4 ppl).


Whisk together 2 tbsp oil and 1/2 tbsp balsamic glaze (dbl both for 4 ppl) in a medium bowl. Add tomatoes and peppers. Season with salt and pepper, then toss to combine.


Add half the parsley to the pot with couscous, then season with salt and pepper. Toss to combine.


Divide couscous between bowls. Top with spinach, then tomato-pepper salad, croutons and bocconcini. Drizzle with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Sprinkle remaining parsley over top.