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Holiday Appetizer: Potato Bruschetta | Food & Drink

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Holiday Appetizer: Potato Bruschetta
Food & Drink
Holiday Appetizer: Potato Bruschetta

Need a last minute appetizer for your holiday feast? It’s a twist on the classic bruschetta—quick, easy and a definite crowd-pleaser. Your guests will be so pleasantly surprised by the delicious potato in place of traditional crostini.  Happy Holidays! 

For more potato recipes and tips please visit www.potatogoodness.com.

Potato Bruschetta
Prep time: 20 minutes
Cook time: 30 minutes

1 lb. small russet potatoes

3 tablespoons extra virgin olive oil, divided

3 tablespoons freshly grated Parmesan cheese, divided

1/2 teaspoon sea salt

1/4 to 1/2 teaspoon crushed red pepper (to taste)

2 cups diced fresh ripe tomato

2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)

2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)

2 cloves garlic, minced

1/4 cup snipped 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.

Nutritional analysis per serving:
Calories: 170, Fat: 9g, Saturated Fat: 3.5g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 220mg, Potassium: 429mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 2g, Protein: 6g, Vitamin A:  10%, Vitamin C:  25%, Calcium: 15%, Iron: 4%

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