Appetizer Side Dish Snack For School

Potato Bruschetta

  • Ready Time: 65min
    No Reviews
  • Prep Time: 20min
    Cook Time: 45min
  • Potato Type: PurpleWhiteYellowRusset
    Cuisine: Italian
  • Serves: 60
    Prep Method: Baked
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Recipe by: Rita McDonald, School Nutrition Manager

Operator Notes:
I have a group called NAC “ Nutrition Advisory Council”. We meet every month and do taste testing, community activities, physical activities and we have a garden that the children plant and take care of them. We have never planted potatoes before so to get them excited about planting potatoes we made a snack with potato at its base. The students love the potato bruschetta.
Serving Size 3 rounds (100g)


Potato Bruschetta

  • 13-16 medium Russet Potatoes
  • 1 cup Pepperoni or Prosciutto, round slices
  • 1/2 cup Tomatoes, Diced
  • 2 tbs Italian Seasoning
  • 1 cup Mozzarella Cheese, Shredded, Low Sodium
  • 2 tbs Parsley, Fresh, Chopped (optional)
  • Pan Spray as needed
  • 1 tsp Black Pepper, Gound
  • 1 tsp Salt, Ground

Prep Time: 20min | Cook Time: 45min

  1. Slice potatoes in ¼ inch rounds.
  2. Place on sprayed sheet pan, season with a little salt and pepper bake at 350 degrees for 40 minutes
  3. Put a slice of peperoni, on each round cover with mozzarella cheese, e few pieces of fresh diced tomatoes and a pinch of Italian seasoning.
  4. Put back in the oven for 3 minutes or until the cheese is melted.
  5. Serving size is 3 rounds.


Potassium15% DV


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