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Summer Tomato Bruschetta Bowl

Summer Tomato Bruschetta Bowl

with Bocconcini and Crispy Garlic Croutons

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We've taken the classic Italian antipasto and made it a meal for two! Baked garlic crouton is tossed with arugula, spinach and juicy tomatoes and topped with creamy bocconcini and fresh basil. A final drizzle of balsamic glaze and you're all set for date night!

Tags:Veggie
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Israeli Couscous

(ContainsWheat/Blé)

113 g

Heirloom Tomatoes

7 g

Basil

½ tsp

Garlic Salt

(ContainsSulphites/Sulfite)

1 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

170 mL

Roasted Red Peppers

56 g

Arugula and Spinach Mix

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

1 unit

Ciabatta Bun

(ContainsWheat/Blé)

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3347 kJ
Calories800 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber6 g
Protein14 g
Cholesterol40 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Baking Sheet
Measuring Spoons
Paper Towel
Whisk
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F.Wash and dry all produce. Heat a medium pot over medium-high heat. Add 1 1/3 cups water (dbl for 4 ppl) and broth concentrate(s). Bring to a boil over high heat. Add couscous to the pot with the boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse under cold water. Toss with 1 tbsp oil (dbl for 4 ppl).

2

While the couscous cooks, cut or tear the ciabatta into 1/2-inch pieces. Toss with 1 tbsp oil (dbl for 4 ppl) and 1/2 tsp garlic salt (dbl for 4 ppl) on a baking sheet. Season with pepper. Toast, in the middle of the oven, tossing once halfway, until golden, 4-5 min.

3

Pat the peppers dry with paper towels. Cut the peppers into 1/2-inch pieces. Roughly chop the spinach-arugula mix. Roughly chop the basil. Halve the tomatoes. Halve the bocconcini. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.

4

Whisk together 2 tbsp oil (dbl for 4 ppl) and 1 tbsp balsamic glaze (dbl for 4 ppl) in a medium bowl. Add the tomatoes and peppers. Toss to combine. Season with salt and pepper. Set aside.

5

Add half the basil to the pot with the couscous, then season with salt and pepper. Toss to combine. Divide the couscous between bowls. Top with the spinach-arugula mix, then the tomato-pepper salad, croutons and bocconcini. Drizzle over the remaining balsamic glaze. Sprinkle over the remaining basil.