Open-Faced Bruschetta & Bocconcini Sandwich
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Open-Faced Bruschetta & Bocconcini Sandwich

Open-Faced Bruschetta & Bocconcini Sandwich

with Roasted Potato Wedges

We've taken the classic Italian antipasto and made it a meal for two! Grilled bread is brushed with garlic oil and topped with creamy bocconcini, juicy tomatoes and fresh basil. A final drizzle of balsamic glaze and you're all set for date night!

Allergens:
Milk
•Sulphites

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

100 g

Bocconcini Cheese

(Contains Milk)

7 g

Basil

2 tbsp

Balsamic Glaze

(Contains Sulphites May contain Sesame, Sulphites, Wheat, Mustard, Tree nuts, Crustaceans, Soy, Egg, Gluten, Milk, Fish)

3 unit(s)

Tomato

6 unit(s)

Garlic, cloves

250 g

Yellow Potato

1 tbsp

Italian Seasoning

(May contain Soy, Triticale, Sesame, Tree nuts, Milk, Mustard, Sulphites, Wheat, Peanuts)

2 unit(s)

Ciabatta Roll

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

Not included in your delivery

tbsp

Oil*

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Nutrition Values

Calories330 kcal
Fat13 g
Saturated Fat7 g
Carbohydrate45 g
Sugar12 g
Dietary Fiber5 g
Protein15 g
Cholesterol30 mg
Sodium140 mg
Trans Fat0.3 g
Potassium1000 mg
Calcium850 mg
Iron3 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

•Medium Bowl

Instructions

ROAST POTATOES
1

Wash and dry all produce.* Cut potatoes into 1/2-inch wide wedges. On a baking sheet, toss potatoes with 2 tbsp oil and half the Italian seasoning. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until golden-brown, 25-28 min.

MAKE BRUSCHETTA
2

While potatoes cook, cut tomatoes into 1/4-inch pieces. Thinly slice basil. Finely chop olives. Halve bocconcini, then season with salt and pepper. Peel, then mince or grate garlic. In a medium bowl, mix tomatoes, olives, half the basil, half the glaze and 1/4 tsp garlic. Season with salt and pepper. Set aside.

TOAST BUNS
3

In a small bowl, mix remaining garlic, remaining Italian seasoning and 2 tbsp oil. Halve buns, then spread cut-side with garlic oil. On another baking sheet, arrange buns cut-side up. Toast, in top of oven until golden-brown, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)

ASSEMBLE AND BAKE SANDWICH
4

When buns are toasted, divide bruschetta between buns. (NOTE: Keep any bruschetta liquid in the bowl. We'll use it in Step 5!) Top bruschetta with bocconcini. Bake in top of oven, until bocconcini is melted, 6-8 min.

FINISH AND SERVE
5

To the same bowl with bruschetta liquid, stir in remaining glaze. Divide bruschetta bocconcini sandwiches between plates. Drizzle over balsamic mixture and sprinkle over remaining basil. Serve potato wedges alongside.