Potato Bruschetta

Name: Potato Bruschetta
Ingredients: 1 lb russet potatoes or 8 -10 small russet potatoes; 2 tablespoons olive oil; 3 tablespoons parmesan cheese, freshly grated; 1/2 teaspoon sea salt; 1/4 - 1/2 teaspoon crushed red pepper flakes (to taste); TOPPING; 1 tablespoon olive oil; 2 cups ripe fresh tomatoes, diced; 2/3 cup mozzarella cheese, cut into 1/4 inch cubes; 2 tablespoons balsamic vinegar; 2 garlic cloves, minced; GARNISH; 1/4 1/4 cup green onions or fresh parsley, chopped

13 ingredients

12 steps

Ingredients

1 lb russet potatoes or 8 -10 small russet potatoes
2 tablespoons olive oil
3 tablespoons parmesan cheese, freshly grated
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon crushed red pepper flakes (to taste)
TOPPING
1 tablespoon olive oil
2 cups ripe fresh tomatoes, diced
2/3 cup mozzarella cheese, cut into 1/4 inch cubes
2 tablespoons balsamic vinegar
2 garlic cloves, minced
GARNISH
1/4 1/4 cup green onions or fresh parsley, chopped

Directions

1

Preheat oven to 425 degrees Fahrenheit.
2

Line 2 baking sheets with foil; lightly oil.
3

Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
4

Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
5

Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
6

Place in a single layer on baking sheet.
7

Bake for 25 minutes.
8

While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
9

Top potatoes with equal amounts of tomato mixture.
10

Bake for 5 more minutes or until cheese is just starting to melt.
11

Sprinkle with basil or other garnish as desired.
12

Serve warm or at room temperature.