Potatoes, onions and more.

Potato Bruschetta


These potato bruschetta are sure to impress your guests!


1PoundSmall Russet potatoes
3TablespoonExtra virgin olive oil, divided
3TablespoonFreshly grate Parmesan cheese, divided
1⁄2TeaspoonSea salt
1⁄4TeaspoonCrushed red pepper (To taste)
2CupDiced fresh ripe tomato
2⁄3CupSmall fresh mozzarella pearls (Or 1/4 inch cubes)
2TablespoonWhite balsamic vinegar (Can substitute with regular balsamic vinegar)
2CloveGarlic minced
1⁄4CupSnipped fresh basil


Preheat oven to 425°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 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. Makes 8 servings.


8 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time20 minutes
Cook time30 minutes
RecipesVegetarian Baked Appetizers