Potato Bruschetta

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.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 8 appetizers

Ingredients

• 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.