Bruschetta Bocconcini Bowls
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Bruschetta Bocconcini Bowls

Bruschetta Bocconcini Bowls

with Crispy Garlic Croutons

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!

Tags:
Veggie
Allergens:
Wheat
•Sulphites
•Milk
•Gluten

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.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

170 g

Orzo

(Contains Wheat)

113 g

Baby Tomatoes

½ tsp

Garlic Salt

1 tbsp

Balsamic Glaze

(Contains Sulphites)

170 mL

Roasted Peppers

56 g

Baby Spinach

100 g

Bocconcini Cheese

(Contains Milk)

7 g

Parsley

1 unit

Ciabatta Roll

(Contains Gluten)

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat40 g
Saturated Fat10 g
Carbohydrate113 g
Sugar12 g
Dietary Fiber7 g
Protein17 g
Cholesterol40 mg
Sodium820 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.

Utensils

•Medium Pot
•Strainer
•Measuring Cups
•Measuring Spoons
•Baking Sheet
•Whisk
•Medium Bowl

Cooking Steps

Cook orzo
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse orzo under cold water. Return orzo to the pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).

Make croutons
2

While orzo cooks, cut ciabatta into 1/2-inch pieces. Add ciabatta, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to an unlined 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.

Prep
3

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).

Make tomato-pepper salad
4

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

Finish orzo
5

Add half the parsley to the pot with orzo. Season with salt and pepper, then toss to combine.

Finish and serve
6

Divide orzo 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.