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Potato Bruschetta

Serve these little treats at your next party

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.


  • 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
  • 2 cloves of garlic, minced
  • 1/4 Cup snipped fresh basil


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.