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

Open-Faced Bruschetta & Burrata 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 burrata, 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 amount
Ingredientsarrow down iconarrow down icon
serving amount

125 g

Burrata Cheese


7 g


2 tbsp

Balsamic Glaze


240 g

Roma Tomato

6 g


300 g

Yellow Potato

28 g

Mixed Olives


1 tbsp

Italian Seasoning


2 unit

Ciabatta Roll


Not included in your delivery

2 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate95 g
Sugar15 g
Dietary Fiber7 g
Protein23 g
Cholesterol40 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Garlic Press
Measuring Spoons
Small Bowl
Silicone Brush
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! In Step 2, use this garlic guide to determine what garlic level you prefer (dbl each measurement for 4 ppl) : 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

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.


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.


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!)


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.


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.