Garlic Bocconcini Bites
with Balsamic-Dressed Salad and Garlic Bread- Milk
- Barley
- Wheat
- Rye
- Sesame
- Soy
- Oats
- Sulphites
- Pine nuts/Noix de pin
Creamy 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 balsamic glaze.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 unit
Ciabatta Roll
(Contains: Barley, Wheat)
113 g
Baby Tomatoes
113 g
Spring Mix
1 tbsp
Garlic Puree
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
160 g
Sweet Bell Pepper
28 g
Pine nuts
(Contains: Pine nuts/Noix de pin)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Halve tomatoes. Core, then cut pepper 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 pine nuts so they don't burn!) Transfer pine nuts to a plate.
Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Combine half the garlic puree and 2 tbsp oil (dbl for 4 ppl) in a small bowl. Season with salt and pepper., then stir to combine. Spread garlic oil on ciabatta. Toast in the middle of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Add bocconcini and remaining garlic puree to a medium bowl. Toss to coat. Heat the same pan(from step 2) over medium. When hot, add 1 tbsp oil (dbl 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, spring mix and peppers, then toss to combine.
Divide salad between plates. Top with bocconcini and pine nuts. Drizzle remaining balsamic glaze over top. Serve garlic bread alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Great flavors overall, though some found the salad uninspired. Consider adding extra seasoning to boost taste.
- Ease of prep: Skip frying the bocconcini to simplify preparation without sacrificing flavor.
- Suggestions: Use 3 tbsp butter and 2 crushed garlic cloves for more flavorful garlic bread. Mix pine nuts into the salad instead of topping.
- Portions: This recipe may be better suited as a light lunch for two rather than a full dinner.
