Potato Bruschetta

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READY IN: 55mins
Recipe by Ramon Casha

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

Ingredients Nutrition


  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. Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
  3. Sprinkle the fennel seeds onto the potatoes.
  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. Place some of this mix on each potato slice and flatten it a little.
  6. Sprinkle with pepper.
  7. Cook in the oven for about 30 minutes at 200°C.
  8. Cut the cheddar slices into as many pieces as there are potato slices.
  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.

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