Potato Bruschetta
Recipe By United States Potato Board
From tailgates to party appetizers, wholesome and healthy potato bruschetta scores.
1 lb. red potatoes
3 tablespoons extra virgin olive oil, divided
3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon crushed red pepper (to taste)
2 cups diced fresh ripe tomato
2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)
2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)
2 cloves garlic, minced
1/4 cup snipped fresh basil
Preparation
Preheat oven to 425°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 olive oil and toss well to coat. Add Parmesan cheese, salt and red pepper and toss evenly. Place in a single layer on baking sheets and bake for 25 minutes.
While potatoes are baking, stir together remaining oil, tomatoes, mozzarella, balsamic and garlic. Top potatoes with equal amounts of tomato mixture. Bake for 5 minutes or until cheese starts to melt; sprinkle with basil.
Serve warm or at room temperature. Makes 8 servings.
Calories: 170 Fat: 9g Cholesterol: 15mg Sodium: 220mg Vitamin C: 25% Carbohydrates: 15g Fiber: 2g Protein: 6g Potassium: 429mgIngredients
1 lb. red potatoes
3 tablespoons extra virgin olive oil, divided
3 tablespoons freshly grated Parmesan cheese
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon crushed red pepper (to taste)
2 cups diced fresh ripe tomato
2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)
2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)
2 cloves garlic, minced
1/4 cup snipped fresh basil
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