Potato Bruschetta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb russet potatoes or 8 -10 small russet potatoes
• 2 tablespoons olive oil
• 3 tablespoons parmesan cheese, freshly grated
• 1/2 teaspoon sea salt
• 1/4-1/2 teaspoon crushed red pepper flakes (to taste)
• 1 tablespoon olive oil
• 2 cups ripe fresh tomatoes, diced
• 2/3 cup mozzarella cheese, cut into 1/4 inch cubes
• 2 tablespoons balsamic vinegar
• 2 garlic cloves, minced
• 1/4 cup fresh basil, snipped or 1/4 cup green onions or fresh parsley, chopped

Recipe

• 1 preheat oven to 425 degrees fahrenheit.
• 2 line 2 baking sheets with foil; lightly oil.
• 3 slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
• 4 place slices in a medium bowl with 2 tablespoons olive oil; toss well to coat.
• 5 add grated parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
• 6 place in a single layer on baking sheet.
• 7 bake for 25 minutes.
• 8 while potatoes are baking, stir together 1 tablespoon olive oil, tomato, mozzarella, balsamic vinegar, and garlic in a medium bowl.
• 9 top potatoes with equal amounts of tomato mixture.
• 10 bake for 5 more minutes or until cheese is just starting to melt.
• 11 sprinkle with basil or other garnish as desired.
• 12 serve warm or at room temperature.