Potato Bruschetta

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  • Prep Time: 20min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 8
    Prep Method: Baked
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  • 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

Prep Time: 20min

  1. Preheat oven to 425°F.
  2. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray.
  3. Slice potatoes 1/4-inch thick and discard small, rounded ends.
  4. Place in a medium bowl with 2 tablespoons olive oil and toss well to coat.
  5. Add cheese, salt and red pepper and toss again to coat as evenly as possible.
  6. Place in a single layer on baking sheet and cook for 25 minutes.
  7. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl.
  8. 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.


Vitamin C25%


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