Fig and Bocconcini Bites as an extra
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Fig and Bocconcini Bites as an extra

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.

Preparation Time15 minutes
Cooking Time


/ serving 2 people

28 g

Walnuts, chopped

(Contains Walnuts)

7 g


1 unit(s)

Demi Baguette

(Contains Gluten, Barley)

2 tbsp

Fig Spread

200 g

Bocconcini Cheese

(Contains Milk)

1 unit(s)


Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate67 g
Sugar10 g
Dietary Fiber4 g
Protein31 g
Cholesterol55 mg
Sodium680 mg
Trans Fat0.5 g
Potassium200 mg
Calcium450 mg
Iron3.75 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.


Baking Sheet
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan


Prep and bake crostini

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.

Toast walnuts and melt bocconcini

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.

Finish and serve

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.

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