Potato Bruschetta Sp5
Elevate your appetizer game with this irresistible recipe for Potato Bruschetta SP5! This creative twist on the classic Italian favorite swaps out traditional crostini for crispy, oven-baked baby potato rounds, delivering a naturally gluten-free, bite-sized treat. Each tender yet crunchy potato base is topped with a vibrant medley of juicy Roma tomatoes, fresh basil, and minced garlic, all lightly seasoned for a burst of Mediterranean flavor. A drizzle of tangy balsamic glaze and a sprinkle of Parmesan cheese (optional but highly recommended) take this dish to gourmet heights. Perfect as a party starter, snack, or elegant light bite, this 40-minute recipe is simple but sure to impress. Serve warm or at room temperature for a crowd-pleasing dish that's as beautiful as it is delicious! Keywords: potato bruschetta, gluten-free appetizer, oven-baked potatoes, Mediterranean snack.
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Recipe Information
Ingredients
- 12 pieces Baby potatoes (or small Yukon Gold potatoes)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Roma tomatoes
- 10 leaves Fresh basil leaves
- 2 cloves Garlic cloves
- 2 tablespoons Balsamic glaze
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and slice the baby potatoes into 1/4 inch rounds. Pat them dry with a paper towel.
In a mixing bowl, toss the potato slices with 2 tablespoons of olive oil, garlic powder, salt, and black pepper until evenly coated.
Arrange the potato slices on the prepared baking sheet in a single layer and bake for 20 minutes, flipping halfway through, until they are golden brown and crisp.
While the potatoes are baking, dice the Roma tomatoes into small pieces and finely chop the basil leaves. Mince the garlic cloves.
In a bowl, mix the diced tomatoes, chopped basil, minced garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper. Set aside to let the flavors meld.
Once the potatoes are done baking, remove them from the oven and let them cool slightly for 5 minutes.
Top each potato slice with a spoonful of the tomato-basil mixture.
Drizzle balsamic glaze over the assembled bruschetta and sprinkle with grated Parmesan cheese, if desired.
Serve warm or at room temperature as an appetizer or a light snack.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3252 mg | 141% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 30.1 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 847 mg | 65% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3398 mg | 72% | |
*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.
