HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOpen Faced Bruschetta & Bocconcini Sandwich
Open-Faced Bruschetta & Bocconcini Sandwich

Open-Faced Bruschetta & Bocconcini Sandwich

with Roasted Potato Wedges

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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!


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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

400 g

Bocconcini Cheese


14 g


¼ cup

Balsamic Glaze


480 g

Roma Tomato

12 g


600 g

Yellow Potato

2 tbsp

Italian Seasoning


4 unit

Ciabatta Roll


60 g

Green Olives

Not included in your delivery

1 tsp

Salt and Pepper*

4 tbsp


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
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.
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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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.