Potato Bruschetta

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

• Ready In: 55 mins
• Serves: 6
• Yields: 12 portions

Ingredients

• 2  large potatoes
• 2  medium  size tomatoes
• 1  medium  size onion
• 4  garlic cloves
•  olive oil
• 100  g pickled capers
• 100  g  sliced  olives
• 100  g feta or 100  g  goat cheese
•  fennel seed
• 100  g  sliced cheddar cheese
•  salt and pepper

Directions

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.