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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Italian Breadcrumbs(ContainsMilk, Barley, Wheat, Rye, Sesame, Soy, Gluten)
Ciabatta Roll(ContainsBarley, Gluten)
Sweet Bell Pepper
Pine nuts(ContainsPine nuts/Noix de pin)
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.