Potato Bruschetta

foodtvfan's Note:

Easy to make tasty potato appetizer, snack, or side dish. Cheese and tomato topping on slices of potatoes. Adapted from potatogoodness.com. I used dried basil instead of fresh for the garnish; you could use one of the optional toppings posted here or create your own. I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6-8

Yield: 8.0 appetiz ...

• 1 lb russet potatoes or 8 -10 small russet potatoes
• 2 tablespoons olive oil
• 3 tablespoons parmesan cheese, freshly grated
• 1/2 teaspoon sea salt
• 1/4-1/2 teaspoon crushed red pepper flakes (to taste)

TOPPING

• 1 tablespoon olive oil
• 2 cups ripe fresh tomatoes, diced
• 2/3 cup mozzarella cheese, cut into 1/4 inch cubes
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced

GARNISH

• 1/4 cup fresh basil, snipped or 1/4 cup green onions or fresh parsley, chopped

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Line 2 baking sheets with foil; lightly oil.
3. Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
4. Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
5. Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
6. Place in a single layer on baking sheet.
7. Bake for 25 minutes.
8. While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
9. Top potatoes with equal amounts of tomato mixture.
10. Bake for 5 more minutes or until cheese is just starting to melt.
11. Sprinkle with basil or other garnish as desired.
12. Serve warm or at room temperature.

Reviews

[rpgaymer]

I really liked this! I sliced the potatoes very thinly, and they ended up like crispy kettle chips. I also did not put the tomato topping on the potatoes until they were on the plate, as I just preferred serving it cool like regular bruschetta. I had to use shredded cheese instead of fresh mozzarella, and green onions instead of basil, but it worked well. Thanks for sharing.