Holiday Appetizer: Potato Bruschetta | Food and Drink
Need a last minute appetizer for your holiday feast? It’s a twist on the classic bruschetta—quick, easy and a definite crowd-pleaser. Your guests will be so pleasantly surprised by the delicious potato in place of traditional crostini. Happy Holidays!
For more potato recipes and tips please visit www.potatogoodness.com.
Prep time: 20 minutes
Cook time: 30 minutes
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
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. Makes 8 servings.
Nutritional analysis per serving:
Calories: 170, Fat: 9g, Saturated Fat: 3.5g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 220mg, Potassium: 429mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 2g, Protein: 6g, Vitamin A: 10%, Vitamin C: 25%, Calcium: 15%, Iron: 4%
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