"An easy, naturally gluten free appetizer recipe. Replace toasted bread with slices of warm crispy potato, and you're sure to love this dish!"
Toasted potato bruschetta
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Prep time: 10mins
Cook time: 35mins
Recipe Card
ingredients
Potato slices
- 1 russet potato
- 2 teaspoons olive oil
- to taste salt and pepper
Method
Potato slices
Step 1
Preheat oven to 400. Wash potato and cut the ends off to make it easier to stand potato vertically.
Step 2
Slice into about 1/4" thin pieces (vertically, so they're long slices, not rounds)
Step 3
Pat dry with paper towel.
Step 4
Salt and pepper both sides. (Remember, potatoes can take a good bit of salt so don't be afraid of it!)
Step 5
Drizzle olive oil over both sides of potato, and bake for 30-40 minutes, flipping half way to get color on both sides.
Step 6
Set aside until ready to use.
ingredients
Bruschetta mix
- 7 diced grape tomatoes (or one diced Roma tomato)
- 1 clove finely minced garlic
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1 tablepsoon shredded parmesan cheese
- 2 teaspoons fresh chopped basil (about four leaves)
- to taste salt and pepper
Bruschetta and assembly
Step 1
In a bowl, combine all ingredients. Toss together to combine. Taste and adjust seasoning as needed.
Step 2
Pile evenly on each potato slice. Serve and enjoy!