Open-Faced Bruschetta and Bocconcini Sandwiches
with Roasted Potato Wedges- Milk
- Sulphites
- Gluten
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!
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
7 g
Basil
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
240 g
Tomato
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
Salt*
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Fresh bruschetta flavors were delicious, with the balsamic glaze adding a perfect balance of savory and sweet.
- Ease of prep: Quick and straightforward to make, with easy clean-up; some found roasting instructions for potato wedges unclear.
- Suggestions: Consider toasting bocconcini with garlic and tomatoes on the buns for extra flavor; use less Italian seasoning on the bread.
- Portions: Recipe made more bruschetta than expected; consider pairing with a salad instead of potatoes to reduce carbs.
- Texture: Toast the bread well to prevent sogginess from toppings; cut bocconcini into smaller pieces for better melting.
