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 bocconcini, juicy tomatoes and fresh basil. A final drizzle of balsamic glaze 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.
/ serving 4 people
/ serving 4 people
Salt and Pepper*
Preheat your oven to 450°F (to roast potatoes, toast buns and bake sandwich). Start prepping when your oven comes up to temperature!
Wash and dry all produce.* Cut potatoes into 1/2-inch wide wedges. On a baking sheet, toss potatoes with 2 tbsp oil and half the Italian seasoning. Season with salt and pepper. Roast in middle of oven, tossing halfway through cooking, until golden-brown, 25-28 min.
While potatoes cook, 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. In a medium bowl, mix tomatoes, olives, half the basil, half the glaze and 1/4 tsp garlic. Season with salt and pepper. Set aside.
In a small bowl, mix remaining garlic, remaining Italian seasoning and 2 tbsp oil. Halve buns, then spread cut-side with garlic oil. On another baking sheet, arrange buns cut-side up. Toast, in top of oven until golden-brown, 5-6 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)
When buns are toasted, divide bruschetta between buns. (NOTE: Keep any bruschetta liquid in the bowl. We'll use it in Step 5!) Top bruschetta with bocconcini. Bake in top of oven, until bocconcini is melted, 6-8 min.
To the same bowl with bruschetta liquid, stir in remaining glaze. Divide bruschetta bocconcini sandwiches between plates. Drizzle over balsamic mixture and sprinkle over remaining basil. Serve potato wedges alongside.