Open-Faced Bruschetta & Burrata Sandwich
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Open-Faced Bruschetta & Burrata Sandwich

Open-Faced Bruschetta & Burrata 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 burrata, juicy tomatoes and fresh basil. A final drizzle of balsamic glaze and you're all set for date night!

Allergens:
Sulphites

The quantities provided above are averages only.

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

7 g

Basil

2 tbsp

Balsamic Glaze

(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, 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

Green Olives

Not included in your delivery

2 tbsp

Oil*

sideBannerName

Nutrition Values

Calories300 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate43 g
Sugar12 g
Dietary Fiber5 g
Protein5 g
Cholesterol0 mg
Sodium20 mg
Trans Fat0 g
Potassium950 mg
Calcium75 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.

Cooking Steps

1 ROAST POTATOES
1

Wash and dry all produce.* Peel, then mince or grate garlic. Thinly slice basil leaves. Cut potatoes in half lengthwise, then cut each half into 1/4-inch thick wedges. On a baking sheet, toss potatoes with 1 tbsp oil (dbl for 4 ppl) and 1/2 tbsp Italian seasoning (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2 MAKE BRUSCHETTA
2

Meanwhile, cut tomatoes into 1/4-inch pieces. Finely chop olives. In a small bowl, mix tomatoes, olives, half the basil, 1 tbsp balsamic glaze (dbl for 4 ppl) and 1/4 tsp garlic (dbl for 4 ppl). (NOTE: Reference garlic guide in Start Strong). Season with pepper. Cut burrata in half and season with salt and pepper. Set aside.

3 TOAST BUNS
3

In another small bowl, mix remaining garlic with 1 tbsp oil (dbl for 4 ppl) and 1/2 tbsp Italian seasoning (dbl for 4 ppl). Cut buns in half, then brush cut-side with garlic oil. On another baking sheet, arrange buns cut-side up. Toast, in top-center of oven until golden-brown, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)

4 ASSEMBLE SANDWICH
4

When buns are toasted, divide bruschetta between buns. (NOTE: Keep any bruschetta liquid from the small bowl. We'll use it in Step 5!) Top bruschetta with burrata. Return to the oven. Bake in middle of oven, until tomatoes are warm and burrata is melted, 7-8 min.

5 FINISH AND SERVE
5

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