Potato Bruschetta Sp5
Elevate your appetizer game with this irresistible recipe for Potato Bruschetta SP5! This creative twist on the classic Italian favorite swaps out traditional crostini for crispy, oven-baked baby potato rounds, delivering a naturally gluten-free, bite-sized treat. Each tender yet crunchy potato base is topped with a vibrant medley of juicy Roma tomatoes, fresh basil, and minced garlic, all lightly seasoned for a burst of Mediterranean flavor. A drizzle of tangy balsamic glaze and a sprinkle of Parmesan cheese (optional but highly recommended) take this dish to gourmet heights. Perfect as a party starter, snack, or elegant light bite, this 40-minute recipe is simple but sure to impress. Serve warm or at room temperature for a crowd-pleasing dish that's as beautiful as it is delicious! Keywords: potato bruschetta, gluten-free appetizer, oven-baked potatoes, Mediterranean snack.
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Ingredients
- 12 pieces Baby potatoes (or small Yukon Gold potatoes)
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Roma tomatoes
- 10 leaves Fresh basil leaves
- 2 cloves Garlic cloves
- 2 tablespoons Balsamic glaze
- 0.25 cup Parmesan cheese (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2
Wash and slice the baby potatoes into 1/4 inch rounds. Pat them dry with a paper towel.
Step 3
In a mixing bowl, toss the potato slices with 2 tablespoons of olive oil, garlic powder, salt, and black pepper until evenly coated.
Step 4
Arrange the potato slices on the prepared baking sheet in a single layer and bake for 20 minutes, flipping halfway through, until they are golden brown and crisp.
Step 5
While the potatoes are baking, dice the Roma tomatoes into small pieces and finely chop the basil leaves. Mince the garlic cloves.
Step 6
In a bowl, mix the diced tomatoes, chopped basil, minced garlic, 1 tablespoon of olive oil, and a pinch of salt and pepper. Set aside to let the flavors meld.
Step 7
Once the potatoes are done baking, remove them from the oven and let them cool slightly for 5 minutes.
Step 8
Top each potato slice with a spoonful of the tomato-basil mixture.
Step 9
Drizzle balsamic glaze over the assembled bruschetta and sprinkle with grated Parmesan cheese, if desired.
Step 10
Serve warm or at room temperature as an appetizer or a light snack.
Nutrition Facts
| Serving size | (1003.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1222.0 |
| Total Fat 58.2g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 53.4mg | 0% |
| Sodium 3252.4mg | 0% |
| Total Carbohydrate 142.3g | 0% |
| Dietary Fiber 16.9g | 0% |
| Total Sugars 30.1g | |
| Protein 36.9g | 0% |
| Vitamin D 12.8IU | 0% |
| Calcium 847.3mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 3397.8mg | 0% |
Source of Calories