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    You are in: Home / Recipes / Potato Bruschetta Recipe
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    Potato Bruschetta

    Potato Bruschetta. Photo by Ramon Casha

    1/1 Photo of Potato Bruschetta

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Ramon Casha's Note:

    Sliced potatoes with bruschetta topping, a bit like a mini pizza with a potato base. Delicious as an appetizer.

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    Ingredients:

    Serves: 6

    Yield:

    portions

    Units: US | Metric

    Directions:

    1. 1
      Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
    2. 2
      Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
    3. 3
      Sprinkle the fennel seeds onto the potatoes.
    4. 4
      Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
    5. 5
      Place some of this mix on each potato slice and flatten it a little.
    6. 6
      Sprinkle with pepper.
    7. 7
      Cook in the oven for about 30 minutes at 200°C.
    8. 8
      Cut the cheddar slices into as many pieces as there are potato slices.
    9. 9
      Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.

    Ratings & Reviews:

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    Nutritional Facts for Potato Bruschetta

    Serving Size: 1 (234 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 243.1
     
    Calories from Fat 99
    40%
    Total Fat 11.0 g
    17%
    Saturated Fat 6.3 g
    31%
    Cholesterol 32.3 mg
    10%
    Sodium 445.1 mg
    18%
    Total Carbohydrate 27.5 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.6 g
    14%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    pickled capers

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