Potato Bruschetta

by The Daily Meal
Potato Bruschetta


·1 pound potatoes
·3 tablespoons extra virgin olive oil, divided
·3 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
·1/2 teaspoon sea salt
·1/4 teaspoon crushed red pepper
·2 cups diced fresh ripe tomato
·2/3 cups small fresh mozzarella pearls
·2 tablespoons white balsamic vinegar
·2 cloves of garlic, minced
·1/4 cup fresh basil, stemmed and roughly chopped


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 ends. Place in a medium bowl with 2 tablespoons of olive oil and toss to coat. Add in the cheese, salt, and red pepper. Toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for about 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 more minutes, or until cheese is just starting to melt. Then, sprinkle with basil.

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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