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Garlic Bocconcini Bites
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Garlic Bocconcini Bites

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.

Tags:
Veggie
Allergens:
Milk
Sesame
Soy
Gluten
Sulphites
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories720 kcal
Fat44 g
Saturated Fat10 g
Carbohydrate69 g
Sugar15 g
Dietary Fiber6 g
Protein11 g
Cholesterol40 mg
Sodium700 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

Paper Towel
Large Non-Stick Pan
Medium Bowl
Measuring Spoons
Large Bowl
Whisk

Instructions

Prep
1

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.

Toast pine nuts
2

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.

Toast croutons
3

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.

Coat bocconcini
4

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.

Make salad
5

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.

Finish and serve
6

Divide salad between plates. Top with bocconcini and pine nuts. Drizzle remaining balsamic glaze over top.