Potato Bruschetta
Reimagine classic bruschetta with a creative twist in this irresistible Potato Bruschetta recipe! Perfectly roasted rounds of Yukon Gold or baby potatoes replace traditional bread, creating a crispy, golden base that’s both gluten-free and delectable. Topped with a vibrant medley of juicy cherry tomatoes, fragrant basil, and a hint of garlic, this dish is elevated with a splash of balsamic vinegar for a tangy depth of flavor. Add a sprinkle of Parmesan cheese for a savory finish, or leave it off for a lighter option. Whether served as a unique appetizer, party snack, or finger food, this 40-minute recipe combines simplicity with gourmet flair, making it a standout addition to any occasion.
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Recipe Information
Ingredients
- 12 pieces Small potatoes (such as Yukon Gold or baby potatoes)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 10 pieces Fresh basil leaves
- 2 cloves Garlic
- 1 tablespoon Balsamic vinegar
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Wash the small potatoes thoroughly and slice them into 1/4-inch thick rounds.
In a large bowl, toss the potato slices with 2 tablespoons of olive oil, salt, and black pepper until evenly coated.
Spread the potato slices in a single layer on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the slices are golden brown and crispy on the edges.
While the potatoes are baking, prepare the tomato topping. Dice the cherry tomatoes into small pieces and place them in a medium-sized bowl.
Finely chop the fresh basil leaves and add them to the tomatoes.
Mince the garlic cloves and stir them into the tomato mixture.
Drizzle 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar over the tomato mixture. Toss gently to combine. Set aside to let the flavors meld.
Once the potato slices are done baking, remove them from the oven and transfer them to a serving platter.
Top each potato slice with a spoonful of the tomato-basil mixture.
If desired, grate a small amount of Parmesan cheese over the top of the bruschetta for added flavor.
Serve immediately as an appetizer or snack. Enjoy!
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.3 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 797 mg | 61% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3078 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
