4
1 rating

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.

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
  • 2 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
Servings8
Calories Per Serving146
Total Fat9g13%
Sugar2gN/A
Saturated3g14%
Cholesterol11mg4%
Protein5g9%
Carbs13g4%
Vitamin A46µg5%
Vitamin B120.2µg3.5%
Vitamin B60.2mg12.1%
Vitamin C9mg15%
Vitamin E1mg5%
Vitamin K11µg13%
Calcium89mg9%
Fiber1g5%
Folate (food)16µgN/A
Folate equivalent (total)16µg4%
Iron0.7mg4%
Magnesium21mg5%
Monounsaturated5gN/A
Niacin (B3)0.8mg4.2%
Phosphorus95mg14%
Polyunsaturated0.7gN/A
Potassium345mg10%
Sodium204mg9%
Zinc0.6mg4.3%