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Appetizer Potato Bruschetta
Prep Time: 20min
Baked Ingredients 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 Preparation
Prep Time: 20min
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. Nutrition Calories170 Fat9g Sodium220mg Cholesterol15 Vitamin C25% Carbohydrates15g Fiber2g Protein6g Potassium429mg Potatoes USA Disclaimer
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