Garlic Bocconcini Bites
with Balsamic-Dressed Salad and Garlic Bread
Creamy bocconcini and golden breadcrumbs are fused with garlic puree to create moreish cheesy bites! To cut through the richness, we've added a crisp salad with balsamic glaze.
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 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
113 g
Baby Tomatoes
113 g
Spring Mix
1 tbsp
Garlic Puree
2 tbsp
Balsamic Glaze
(Contains Sulphites)
160 g
Sweet Bell Pepper
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
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. Halve tomatoes. Core, then cut pepper into 1/2-inch pieces. Cut bocconcini in half, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan 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 pine nuts so they don't burn!) Transfer pine nuts to a plate.
Halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Combine half the garlic puree and 2 tbsp oil (dbl for 4 ppl) in a small bowl. Season with salt and pepper., then stir to combine. Spread garlic oil on ciabatta. Toast in the middle of the oven until golden-brown, 3-5 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Add bocconcini and remaining garlic puree to a medium bowl. Toss to coat. Heat the same pan(from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then breadcrumbs. Cook, stirring constantly, until golden, 2-3 min. Remove the pan from heat, then add bocconcini. Shake the pan and toss bocconcini to coat.
Add vinegar, half the balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes, spring mix and peppers, then toss to combine.
Divide salad between plates. Top with bocconcini and pine nuts. Drizzle remaining balsamic glaze over top. Serve garlic bread alongside.
