Simply Potato Cake Bruschetta Sp5
Elevate your appetizer game with these Simply Potato Cake Bruschetta SP5, a delightful twist on the classic Italian favorite. Perfectly crispy potato cakes made from freshly grated russet potatoes serve as the base, offering a golden, buttery crunch. Topped with a vibrant medley of juicy cherry tomatoes, fragrant fresh basil, and creamy mozzarella cheese, this dish combines rustic comfort with gourmet appeal. A drizzle of sweet and tangy balsamic glaze ties everything together, creating a stunning fusion of textures and flavors. Ready in just under an hour, this quick and easy recipe is ideal for entertaining or as a creative side dish for any meal. Perfect for potato lovers and bruschetta enthusiasts alike, this recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 tablespoons Olive oil
- 1 cup Cherry tomatoes
- 8 Fresh basil leaves
- 0.5 cup Mozzarella cheese
- 2 tablespoons Balsamic glaze
- 2 cloves Garlic
Instructions
Peel and grate the russet potatoes into a large bowl. Using a kitchen towel, squeeze out as much excess moisture as possible from the grated potatoes.
Add the flour, salt, and black pepper to the grated potatoes. Mix well until the ingredients are combined.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the potato mixture and flatten it into a small patty. Place the patty into the skillet and repeat with the remaining mixture, ensuring you don't overcrowd the pan.
Cook the potato cakes for 3-4 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture, adding more olive oil as needed.
Dice the cherry tomatoes and mince the garlic. Combine them in a bowl along with 1 tablespoon of olive oil and a pinch of salt. Finely chop the basil leaves and add them to the tomato mixture.
Preheat the oven to 375°F (190°C). Place the cooked potato cakes on a lined baking sheet. Top each cake with a spoonful of the tomato-basil mixture and a sprinkle of shredded mozzarella cheese.
Bake the potato cakes in the preheated oven for 5-7 minutes or until the cheese is melted and bubbling.
Drizzle the potato cake bruschettas with balsamic glaze and serve warm. Enjoy!
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 34.6 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1091 mg | 84% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6915 mg | 147% | |
*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.
