Garlic Bocconcini Bites
with a Balsamic Spinach Salad and DIY Croutons
Creamy, fresh bocconcini and golden breadcrumbs are fused with garlic puree to create moreish cheesy bites! To cut through the richness, we've added a crisp salad with DIY croutons and balsamic glaze.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
4 tbsp
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
1 unit
Ciabatta Roll
(Contains: Gluten)
113 g
Baby Tomatoes
113 g
Baby Spinach
1 tbsp
Garlic Puree
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
160 g
Sweet Bell Pepper
28 g
Pine Nuts
(Contains: Tree nuts)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Cut ciabatta into 1/2-inch pieces. Cut bocconcini in half, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pine nuts to a plate.
Add ciabatta, half the garlic puree and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Heat the same pan over medium. When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 4-6 min. Transfer croutons to a plate.
Add bocconcini and remaining garlic puree to the same medium bowl (from step 3). Toss to coat. Heat the same pan over medium. When hot, add 1 tbsp oil (use same for 4 ppl), then breadcrumbs. Cook, stirring constantly, until golden, 2-3 min. Remove the pan from heat, then add bocconcini. Shake the pan and toss bocconcini to coat.
Add vinegar, half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, spinach, peppers and croutons, then toss to combine.
Divide salad between plates. Top with bocconcini and pine nuts. Drizzle remaining balsamic glaze over top.
