Potato Bruschetta – USPB
Need a last minute appetizer for your holiday feast? It’s a twist on the classic bruschetta—quick, easy and a definite crowd-pleaser. Your guests will be so pleasantly surprised by the delicious potato in place of traditional crostini. Happy Holidays!
- 1 lb. small russet potatoes
- 3 tablespoons extra virgin olive oil, divided
- 3 tablespoons freshly grated Parmesan cheese, divided
- 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
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 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. Makes 8 servings.
Cal: 170 Chol: 15mg Sodium: 220mg
Fat: 9g Vitamin C 25% Potassium: 429mg
Carb: 15g Fiber: 2g Protein: 6g