Tomato and Marinated Bocconcini Flatbreads
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Tomato and Marinated Bocconcini Flatbreads

with Pesto and Caramelized Leeks

Marinated bocconcini pearls, juicy burst tomatoes and caramelized leeks are the perfect toppings for a simple, yet comforting flatbread with an aromatic and herbaceous basil pesto base.

Tags:
Veggie
Allergens:
Milk
Soy
Wheat
Pine nuts
Sulphites

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Bocconcini Cheese

(Contains Milk)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

113 g

Baby Tomatoes

113 g

Baby Spinach

56 g

Leek, sliced

7 g

Parsley

28 g

Pine Nuts

(Contains Pine nuts)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 tsp

Chili Flakes

Not included in your delivery

1 tsp

Sugar*

0.38 tsp

Salt*

1.5 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate70 g
Sugar11 g
Dietary Fiber7 g
Protein28 g
Cholesterol35 mg
Sodium1400 mg
Trans Fat0.4 g
Potassium850 mg
Calcium1050 mg
Iron7 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Baking Sheet

Instructions

1
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then leeks. Cook, stirring occasionally, until slightly softened, 3-4 min.
  • Add 1 tsp sugar and 1 tbsp vinegar (dbl both for 4 ppl) and season with salt. Cook, stirring occasionally, until leeks are dark golden-brown, 3-4 min.
  • Remove from heat.
  • Transfer leeks to a plate.
  • Carefully wipe the pan clean.
2
  • Meanwhile, finely chop parsley.
  • Halve bocconcini.
  • Add bocconcini, half the parsley, 1/2 tbsp oil, 1/4 tsp salt (dbl both for 4 ppl) and 1/8 tsp chili flakes to a medium bowl. (NOTE: Reference heat guide.) Season with pepper, then toss to combine.
  • Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Carefully pierce tomatoes with a fork.
3
  • Reheat the same pan (from step 1) over medium heat.
  • When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer pine nuts to a plate and set aside.
4
  • To the same pan, add 1/2 tbsp oil (dbl for 4 ppl), then spinach. Stir until wilted, 1 min. Season with salt and pepper.
  • Transfer spinach to a plate.
  • Add tomatoes to the pan. Cook, stirring occasionally, until about to burst, 2-3 min. Season with salt and pepper.
  • Remove pan from heat.
5
  • Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 unlined baking sheets.)
  • Spread pesto over flatbreads.
  • Top with caramelized leeks, spinach and bocconcini, then sprinkle Parmesan over top.
  • Bake flatbreads in the middle of the oven until golden-brown and cheese has melted, 7-10 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

Check baking time of flatbreads in dev

6
  • Top flabreads with tomatoes, then sprinkle over toasted pine nuts and remaining parsley.
  • Cut flatbreads in pieces and divide between plates.
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