Potato Bruschetta Recipes

TOMATO BRUSCHETTA

Steps:

• Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil.
• Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese.
• Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

POTATO BRUSCHETTA

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Line 2 baking sheets with foil; lightly oil.
• Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
• Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
• Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
• Place in a single layer on baking sheet.
• Bake for 25 minutes.
• While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
• Top potatoes with equal amounts of tomato mixture.
• Bake for 5 more minutes or until cheese is just starting to melt.
• Sprinkle with basil or other garnish as desired.
• Serve warm or at room temperature.

POTATO BRUSCHETTA

Steps:

• Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
• Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
• Sprinkle the fennel seeds onto the potatoes.
• Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
• Place some of this mix on each potato slice and flatten it a little.
• Sprinkle with pepper.
• Cook in the oven for about 30 minutes at 200°C.
• Cut the cheddar slices into as many pieces as there are potato slices.
• Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.

POTATO BRUSCHETTA

Steps:

• Preheat oven to 425 degrees 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 of 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.

BRUSCHETTA CHICKEN WITH ROASTED POTATOES

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with parchment. Toss potatoes with 2 tsp. garlic, 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 5 to 7 min. or just until potatoes are slightly tender.
• Place potatoes, cut sides down, on half the prepared baking sheet. Reserve 1/4 cup of the remaining dressing for later use. Place chicken on other half of baking sheet; brush with remaining 2 Tbsp. dressing. Bake 20 min. or until chicken is done (165°F) and potatoes are tender.
• Meanwhile, cut 1-1/4 cups tomatoes in half. Toss with remaining garlic, remaining pepper and 2 Tbsp. of the reserved dressing.
• Top chicken with mozzarella. Spoon tomatoes around chicken and potatoes on baking sheet; sprinkle with Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, cut remaining tomatoes into quarters; toss with the salad greens and remaining reserved dressing.
• Sprinkle chicken and vegetables with basil. Serve with the salad.