Potato Bruschetta

Name: Potato Bruschetta
Ingredients: 2 large potatoes; 2 medium size tomatoes; 1 medium size onion; 4 garlic cloves; olive oil; 100 g pickled capers; 100 g sliced olives; 100 g feta or 100 g goat cheese; fennel seed; 100 g sliced cheddar cheese; salt and pepper

11 ingredients

9 steps

Ingredients

2 large potatoes
2 medium size tomatoes
1 medium size onion
4 garlic cloves
olive oil
100 g pickled capers
100 g sliced olives
100 g feta or 100 g goat cheese
fennel seed
100 g sliced cheddar cheese
salt and pepper

Directions

1

Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
2

Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
3

Sprinkle the fennel seeds onto the potatoes.
4

Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
5

Place some of this mix on each potato slice and flatten it a little.
6

Sprinkle with pepper.
7

Cook in the oven for about 30 minutes at 200°C.
8

Cut the cheddar slices into as many pieces as there are potato slices.
9

Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.