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potato bruschetta
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Potato Bruschetta with Tomato and Basil Topping

A super easy and tasty appetizer.
Course Appetizer, Side Dish
Cuisine All-American
Keyword basil, mozzarella cheese, potatoes, tomato topping
Servings 8 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 2 pounds russet potatoes
  • 3 tablespoons olive oil
  • 3 tablespoons fresh grated Parmesan cheese
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 to 2 cups  tomato and basil marinara sauce
  • 1/2 cup fresh mozzarella cheese, cut into 1/4-inch cubes
  • 4 fresh basil leaves, cut into ribbons

Instructions

  • Preheat oven to 425º Line two baking sheets with foil.
  • Lightly spray foil with olive oil non-stick cooking spray. Set aside.
  • Slice potatoes 1/4 inch thick and discard small round ends.
  • Place potatoes in a medium bowl with 3 tablespoons olive oil and toss well to coat.
  • Add Parmesan cheese, salt, pepper and red pepper. Toss again to coat as evenly as possible.
  • Place in a single layer on baking sheet and bake for 25 minutes.
  • After 25 minutes, remove potatoes from oven.
  • Top each potato round with about one tablespoon tomato basil marinara sauce and one cheese cube.
  • Bake for 8 to 10 minutes longer or until cheese is starting to melt.
  • Top with basil ribbons and serve warm or at room temperature.