Antipasto Bento

Name: Antipasto Bento
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian
Ingredients: ⅓ to ½ baguette, sliced ½ inch (13 mm) thick; 1 cup (150 g) grape tomatoes, halved; 10 fresh mini mozzarella balls, halved; 6 leaves fresh basil, thinly sliced; 2 teaspoons extra-virgin olive oil; 1 teaspoon balsamic vinegar; ¼ teaspoon salt; Black pepper, to taste

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
10 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

An antipasto plate filled with cured meats, cheese, and vegetables dressed in oil and vinegar is a typical starter of an Italian meal, but it also can be a balanced, tasty, and fun bento lunch. You should pack the bruschetta (grilled bread) and salad separately in divided sections to keep the bread crispy.

Ingredients

Antipasto with Caprese Salad

Bruschetta

⅓ to ½ baguette, sliced ½ inch (13 mm) thick
1 tablespoon (15 ml)

Asia
Europe
Japan
Italy
Starter
Lunch
Vegan

Method

Preheat the oven to 425°F (220°C).
To make the bruschetta: Brush both sides of the baguette slices with the olive oil and sprinkle with salt. Place on a baking sheet, transfer to the oven, and