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!
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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.