Open-Faced Bruschetta & Burrata Sandwich
with Roasted Potato Wedges
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!
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
7 g
Basil
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
3 unit(s)
Tomato
6 unit(s)
Garlic, cloves
250 g
Yellow Potato
4.3 g
Italian Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
2 unit(s)
Ciabatta Roll
30 g
Green Olives
Not included in your delivery
2 tbsp
Oil*
Nutrition Values
Cooking Steps
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.