Open-Faced Bruschetta and Bocconcini Sandwiches
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Open-Faced Bruschetta and Bocconcini Sandwiches

Open-Faced Bruschetta and Bocconcini Sandwiches

with Roasted Potato Wedges

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 Time


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

7 g


2 tbsp

Balsamic Glaze

(Contains Sulphites)

240 g


2 unit

Garlic, cloves

460 g

Russet Potato

1 tbsp

Italian Seasoning

2 unit

Ciabatta Roll

(Contains Gluten)

30 g

Mixed Olives

(Contains Sulphites)

Not included in your delivery

0.13 tsp


2 tbsp


0.13 tsp



Nutrition Values

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.


Baking Sheet
Measuring Spoons
Medium Bowl
Silicone Brush
Small Bowl


Roast potato wedges

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.)

Prep and make bruschetta

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.

Toast buns

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!)

Assemble and bake sandwiches

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

Finish and serve

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