Potato Bruschetta Recipes

POTATO BRUSCHETTA

Potato Bruschetta image

Easy to make tasty potato appetizer, snack, or side dish. Cheese and tomato topping on slices of potatoes. Adapted from potatogoodness.com. I used dried basil instead of fresh for the garnish; you could use one of the optional toppings posted here or create your own. I parboiled the small ends of the potatoes for home fries or you could keep them to add to soup.

Provided by foodtvfan

Categories Vegetable

Time 45m

Yield 8 appetizers, 6-8 serving(s)

Number Of Ingredients 11

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)
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
1/4 cup green onions or fresh parsley, chopped

Steps:

Preheat oven to 425 degrees Fahrenheit.
Line 2 baking sheets with foil; lightly oil.
Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
Place in a single layer on baking sheet.
Bake for 25 minutes.
While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
Top potatoes with equal amounts of tomato mixture.
Bake for 5 more minutes or until cheese is just starting to melt.
Sprinkle with basil or other garnish as desired.
Serve warm or at room temperature.

Nutrition Facts : Calories 183.6, Fat 10.4, SaturatedFat 3, Cholesterol 12, Sodium 319.2, Carbohydrate 17.2, Fiber 2.4, Sugar 3.1, Protein 5.9

POTATO BRUSCHETTA

Potato Bruschetta image

Sliced potatoes with bruschetta topping, a bit like a mini pizza with a potato base. Delicious as an appetizer.

Provided by Ramon Casha

Categories Potato

Time 55m

Yield 12 portions, 6 serving(s)

Number Of Ingredients 11

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

Steps:

Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
Sprinkle the fennel seeds onto the potatoes.
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.
Place some of this mix on each potato slice and flatten it a little.
Sprinkle with pepper.
Cook in the oven for about 30 minutes at 200°C.
Cut the cheddar slices into as many pieces as there are potato slices.
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.

Nutrition Facts : Calories 243.1, Fat 11.1, SaturatedFat 6.3, Cholesterol 32.3, Sodium 445.1, Carbohydrate 27.6, Fiber 4, Sugar 3.6, Protein 9.8

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