Potato Bruschetta
Updated Feb 15, 2021, Published Jul 01, 2016
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This appetizer is perfect if you grow your own potatoes, tomatoes, or basil. An ideal grain-free appetizer, it provides an abundance of vitamins, minerals, and healthy fats per piece. For one-bite bruschetta, use miniature potatoes instead.
Potato Bruschetta
Ingredients
- 3-4 large round potatoes, rather than oval potatoes, washed and cut into ½-inch thick slices
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher or fine sea salt, to taste
- ¾ cuo Basil Pesto
- 2-3 large ripe tomatoes, diced
- 2-3 leaves fresh basil, thinly sliced
Instructions
- Preheat the oven to 400ºF. Line 2 baking sheets with parchment paper.
- Place the potato slices in a large bowl and add 2 tablespoons of olive oil and salt to taste. Toss with your hands until the potatoes are evenly coated. Place the rounds on the baking sheet and roast for 30-45 minutes until tender and beginning to brown on the edges. (It’s nice if you can turn the slices over about halfway through, but not essential.)
- Once the potatoes are cooked, remove them from the oven and allow to cool for 3-5 minutes until they are cool enough to handle, but still warm. Top each slice with 1-2 teaspoons of pesto, a good mound of tomato, a bit of sliced basil, and a drizzle of olive oil. Serve warm or at room temperature.
Nutrition
Calories: 36kcalCarbohydrates: 4gProtein: 1gFat: 1gSodium: 4mgPotassium: 179mgFiber: 1gVitamin A: 115IUVitamin C: 5.9mgCalcium: 12mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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