Fig and Bocconcini Bites as an extra
Serves 2
These delectable bites are easy to make and even easier to eat! Creamy bocconcini pairs perfectly with a sweet and herby fig-thyme spread. Savoury toasted walnuts add some crunch!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
28 g
Walnuts, chopped
(Contains Walnuts)
7 g
Thyme
1 unit(s)
Demi Baguette
(Contains Gluten, Barley)
2 tbsp
Fig Spread
200 g
Bocconcini Cheese
(Contains Milk)
1 unit(s)
Honey
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ºF. Wash and dry all produce. Cut baguette into 1/2-inch slices. Add baguette slices to an unlined baking sheet. Drizzle 1 1/2 tbsp oil over top. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until lightly golden-brown, 5-6 min.
Pat bocconcini dry with paper towels, then cut into thin slices. Season with salt and pepper.Strip 1 tsp thyme leaves from stems, then finely chop.Combine fig spread, honey and thyme in a small microwave-safe bowl. Microwave until warmed through, 10-20 sec.
Top crostini with bocconcini, then bake in the middle of the oven until melted, 2-3 min.Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts 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 to a plate.
Remove crostini from the oven and transfer to a serving platter. Stir walnuts into fig and thyme spread, then drizzle over finished crostini. Serve warm.
