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Open-Faced Bruschetta & Bocconcini Sandwich

Open-Faced Bruschetta & Bocconcini Sandwich

with Roasted Potato Wedges

Veggie
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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!

Allergens:Milk/LaitSulphites/SulfiteWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

400 g

Bocconcini Cheese

(ContainsMilk/Lait)

14 g

Basil

¼ cup

Balsamic Glaze

(ContainsSulphites/Sulfite)

480 g

Roma Tomato

12 g

Garlic

600 g

Yellow Potato

2 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

4 unit

Ciabatta Roll

(ContainsWheat/Blé)

60 g

Green Olives

Not included in your delivery

1 tsp

Salt and Pepper*

4 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3682 kJ
Calories880 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate111 g
Sugar13 g
Dietary Fiber7 g
Protein12 g
Cholesterol85 mg
Sodium950 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Medium Bowl
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!)

4

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.

5

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.