Bruschetta Bocconcini Bowls
with Crispy Garlic Croutons
We've taken the classic Italian antipasto and made it a meal for two! Baked garlic croutons are tossed with spinach and juicy tomatoes, then topped with creamy bocconcini. A final drizzle of balsamic glaze and you're all set for date night!
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
170 g
Orzo
(Contains Wheat)
113 g
Baby Tomatoes
½ tsp
Garlic Salt
1 tbsp
Balsamic Glaze
(Contains Sulphites)
170 mL
Roasted Peppers
56 g
Baby Spinach
100 g
Bocconcini Cheese
(Contains Milk)
7 g
Parsley
1 unit
Ciabatta Roll
(Contains Gluten)
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and rinse orzo under cold water. Return orzo to the pot, off heat, then toss with 1 tbsp oil (dbl for 4 ppl).
While orzo cooks, cut ciabatta into 1/2-inch pieces. Add ciabatta, 1 tbsp oil and 1/4 tsp garlic salt (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat. Toast in the middle of the oven, tossing once halfway through, until golden, 4-5 min.
While croutons toast, drain roasted red peppers, then cut into 1/2-inch pieces. Roughly chop spinach. Roughly chop parsley. Halve tomatoes. Cut or tear bocconcini in half, then season with 1/4 tsp garlic salt (dbl for 4 ppl).
Whisk together 2 tbsp oil and 1/2 tbsp balsamic glaze (dbl both for 4 ppl) in a medium bowl. Add tomatoes and roasted red peppers. Season with salt and pepper, then toss to combine.
Add half the parsley to the pot with orzo. Season with salt and pepper, then toss to combine.
Divide orzo between bowls. Top with spinach, then tomato-pepper salad, croutons and bocconcini. Drizzle with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Sprinkle remaining parsley over top.
