Potato Bruschetta

Serve these little treats at your next party
Contributor

Potatoes on bruschetta give this popular crunchy appetizer a surprising warm, starchy bite. The tomatoes, mozzarella, and Parmigiano-Reggiano pair nicely with the potato to add a fresh element to this crispy bread. This recipe is courtesy of Potato Goodness.

8
Servings
143
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  small russet potatoes
  • 3  Tablespoons  extra virgin olive oil, divided
  • 3  Tablespoons  freshly grated Parmigiano-Reggiano cheese, divided
  • 1/2  Teaspoon  sea salt
  • 1/4  Teaspoon  crushed red pepper
  • 2  Cups  diced fresh ripe tomato
  • 2/3  Cups  small fresh mozzarella pearls
  • 2  Tablespoons  white balsamic vinegar
  • cloves of garlic, minced
  • 1/4  Cup  snipped fresh basil

Directions

Preheat oven to 425 degrees F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray.

Slice potatoes 1/4-inch thick and discard small, rounded ends. Place in a medium bowl with 2 tablespoons of olive oil and toss well to coat. Add cheese, salt, and red pepper and toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes.

While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature.

Nutritional Facts

Total Fat
8g
11%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
12mg
4%
Carbohydrate, by difference
13g
10%
Protein
7g
15%
Vitamin A, RAE
38µg
5%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
84mg
8%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Fluoride, F
3µg
0%
Folate, total
31µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
22mg
7%
Phosphorus, P
93mg
13%
Selenium, Se
1µg
2%
Sodium, Na
250mg
17%
Water
67g
2%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

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