& Homemade Bruschetta with Fresh Bocconcini
Ingredients (1 serving):
- 112 gr Ground turkey (High-protein serving)
- 100 gr Bocconcini cheese
- 25 gr Diced onions
- 15 ml Minced garlic
- 1 Tomatoes
- 50 gr Zucchini
- 30 gr Baby arugula (or baby spinach)
- 100 ml Tomato sauce
- 1 Bunch of basil
- 15 ml Balsamic vinegar
- 9.5g Roasted zucchini boat spice blend (sugar, sea salt, spices, garlic, onion, sunflower oil)
Preparation
Roast the zucchini
Preheat the oven to 450°F. Cut off and discard the ends of the zucchini. Halve the zucchini crosswise; cut each half into ⅓-inch-thick slices. On a lined sheet pan, toss the zucchini with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 10 to 12 minutes, until lightly browned.
Cook the turkey
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onions and garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the ground turkey* and season with S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Add the tomato sauce; season with the remaining spice blend and S&P. Cook, 3 to 5 minutes, until everything is well combined; season with S&P to taste.
Make the bruschetta
Medium dice the tomatoes. Cut the bocconcini into bite size pieces. Pick the basil leaves off the stems and tear. In a bowl, combine the tomatoes, bocconcini, ½ the basil, ½ the vinegar and a drizzle of olive oil; season with S&P.
Make the salad & serve
In a large bowl, combine the arugula, remaining vinegar and a drizzle of olive oil; toss to combine and season with S&P to taste. Divide the roasted zucchini between your plates and top each slice with a spoonful of the turkey mixture. Spoon the bruschetta over top. Serve the salad and any remaining bruschetta on the side. Garnish the turkey with the remaining basil.
Bon appétit!
source: The goodfood.ca