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Garlic Bocconcini Bites

Garlic Bocconcini Bites

with Balsamic-Dressed Salad and Garlic Bread

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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.

Tags:Veggie
Allergens:MilkBarleyWheatRyeSesameSoyGlutenSulphitesPine nuts/Noix de pin

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bocconcini Cheese

(ContainsMilk)

2 tbsp

Italian Breadcrumbs

(ContainsMilk, Barley, Wheat, Rye, Sesame, Soy, Gluten)

2 unit

Ciabatta Roll

(ContainsBarley, Gluten)

113 g

Baby Tomatoes

113 g

Spring Mix

1 tbsp

Garlic Puree

2 tbsp

Balsamic Glaze

(ContainsSulphites)

160 g

Sweet Bell Pepper

28 g

Pine nuts

(ContainsPine nuts/Noix de pin)

1 tbsp

Balsamic Vinegar

(ContainsSulphites)

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat49 g
Saturated Fat11 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber6 g
Protein23 g
Cholesterol28 mg
Sodium760 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
Utensilsarrow down iconarrow down icon
Paper Towel
Large Non-Stick Pan
Baking Sheet
Small Bowl
Measuring Spoons
Medium Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

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 pine nuts so they don't burn!) Transfer pine nuts to a plate.

3

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!)

4

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.

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, spring mix and peppers, then toss to combine.

6

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