Simply Potato Cake Bruschetta Sp5
Elevate your appetizer game with these Simply Potato Cake Bruschetta SP5, a delightful twist on the classic Italian favorite. Perfectly crispy potato cakes made from freshly grated russet potatoes serve as the base, offering a golden, buttery crunch. Topped with a vibrant medley of juicy cherry tomatoes, fragrant fresh basil, and creamy mozzarella cheese, this dish combines rustic comfort with gourmet appeal. A drizzle of sweet and tangy balsamic glaze ties everything together, creating a stunning fusion of textures and flavors. Ready in just under an hour, this quick and easy recipe is ideal for entertaining or as a creative side dish for any meal. Perfect for potato lovers and bruschetta enthusiasts alike, this recipe is a true crowd-pleaser!
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Ingredients
- 3 large Russet potatoes
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 4 tablespoons Olive oil
- 1 cup Cherry tomatoes
- 8 Fresh basil leaves
- 0.5 cup Mozzarella cheese
- 2 tablespoons Balsamic glaze
- 2 cloves Garlic
Directions
Step 1
Peel and grate the russet potatoes into a large bowl. Using a kitchen towel, squeeze out as much excess moisture as possible from the grated potatoes.
Step 2
Add the flour, salt, and black pepper to the grated potatoes. Mix well until the ingredients are combined.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Scoop about 2 tablespoons of the potato mixture and flatten it into a small patty. Place the patty into the skillet and repeat with the remaining mixture, ensuring you don't overcrowd the pan.
Step 4
Cook the potato cakes for 3-4 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain any excess oil. Repeat with the remaining potato mixture, adding more olive oil as needed.
Step 5
Dice the cherry tomatoes and mince the garlic. Combine them in a bowl along with 1 tablespoon of olive oil and a pinch of salt. Finely chop the basil leaves and add them to the tomato mixture.
Step 6
Preheat the oven to 375°F (190°C). Place the cooked potato cakes on a lined baking sheet. Top each cake with a spoonful of the tomato-basil mixture and a sprinkle of shredded mozzarella cheese.
Step 7
Bake the potato cakes in the preheated oven for 5-7 minutes or until the cheese is melted and bubbling.
Step 8
Drizzle the potato cake bruschettas with balsamic glaze and serve warm. Enjoy!
Nutrition Facts
| Serving size | (1541.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1849.5 |
| Total Fat 70.6g | 0% |
| Saturated Fat 15.4g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 36.7mg | 0% |
| Sodium 2898.1mg | 0% |
| Total Carbohydrate 253.5g | 0% |
| Dietary Fiber 31.1g | 0% |
| Total Sugars 34.6g | |
| Protein 56.0g | 0% |
| Vitamin D 9.0IU | 0% |
| Calcium 1091.3mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 6914.8mg | 0% |
Source of Calories