Potato Bruschetta

Name: Potato Bruschetta
Ingredients: 1 pound small russet potatoes; 3 tablespoon extra virgin olive oil, divided; 3 tablespoon freshly grated parmigiano-reggiano cheese, divided; 1/2 teaspoon sea salt; 1/4 teaspoon crushed red pepper; 2 cup diced fresh ripe tomato; 2/3 cup small fresh mozzarella pearls; 2 tablespoon white balsamic vinegar; 2 cloves of garlic, minced; 1/4 cup snipped fresh basil

Courtney Nachlas|Nov. 3, 2015 11:09 am EST

Potato Bruschetta

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Potatoes on bruschetta give this popular crunchy appetizer a surprising warm, starchy bite. The tomatoes, mozzarella, and Parmigiano-Reggiano pair nicely with the potato to add a fresh element to this crispy bread. This recipe is courtesy of Potato Goodness.

Servings

8

Ingredients

1 pound small russet potatoes
3 tablespoon extra virgin olive oil, divided
3 tablespoon freshly grated parmigiano-reggiano cheese, divided
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper
2 cup diced fresh ripe tomato
2/3 cup small fresh mozzarella pearls
2 tablespoon white balsamic vinegar
2 cloves of garlic, minced
1/4 cup snipped fresh basil

Directions

Preheat oven to 425 degrees F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray.
Slice potatoes 1/4-inch thick and discard small, rounded ends. Place in a medium bowl with 2 tablespoons of olive oil and toss well to coat. Add cheese, salt, and red pepper and toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes.
While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature.