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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
113 g
Baby Tomatoes
113 g
Baby Spinach
56 g
Leek, sliced
7 g
Parsley
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk May contain Milk, Soy, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
1 tsp
Sugar*
0.38 tsp
Salt*
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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
- Top flabreads with tomatoes, then sprinkle over toasted pine nuts and remaining parsley.
- Cut flatbreads in pieces and divide between plates.
