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Open-Faced Bruschetta and Bocconcini Sandwiches

Open-Faced Bruschetta and Bocconcini Sandwiches

with Roasted Potato Wedges

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We've taken bruschetta, the classic Italian antipasto, and made it a meal for two! Ciabatta rolls are brushed with garlic oil, toasted to golden perfection, then topped with a fresh bruschetta mix and creamy bocconcini. We can't forget an extra few minutes in the oven to achieve melted cheese bliss! Finish things off with a final drizzle of balsamic glaze and some roasted wedges on the side and you're all set for date night!


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

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Bocconcini Cheese


7 g


2 tbsp

Balsamic Glaze


240 g

Roma Tomato

2 unit

Garlic, cloves

460 g

Russet Potato

1 tbsp

Italian Seasoning

2 unit

Ciabatta Roll


30 g

Mixed Olives


Not included in your delivery

0.13 tsp


2 tbsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate102 g
Sugar5 g
Dietary Fiber8 g
Protein24 g
Cholesterol27 mg
Sodium750 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Bowl
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 1/2 tbsp Italian Seasoning and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1/2 tbsp Italian Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)


Meanwhile, 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. Add tomatoes, olives, half the basil, half the balsamic glaze and 1/4 tsp garlic (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.


Stir together remaining garlic, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) in small bowl. Halve ciabatta, then brush cut sides with garlic oil. Arrange ciabatta on another unlined baking sheet, cut-side up. Toast in top of oven until golden-brown, 5-6 min. (TIP: Keep an eye on ciabatta so they don't burn!)


Top each ciabatta half with bruschetta. Top bruschetta with bocconcini. Bake in top of oven until bocconcini is melts, 6-8 min.


Divide open-faced bruschetta and bocconcini sandwiches between plates. Drizzle with remaining balsamic glaze and sprinkle remaining basil over top Serve potato wedges alongside.