Recipe by: Rita McDonald, School Nutrition Manager
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)
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
Slice potatoes in ¼ inch rounds.
Place on sprayed sheet pan, season with a little salt and pepper bake at 350 degrees for 40 minutes
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.
Put back in the oven for 3 minutes or until the cheese is melted.
Serving size is 3 rounds.
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