Potato Bruschetta Recipes

TOMATO BRUSCHETTA

Steps:

• Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
• Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
• Roll the basil leaves up and thinly slice crosswise.
• When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

POTATO BRUSCHETTA

Steps:

• Preheat oven to 425 degrees F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray.
• Slice potatoes 1/4-inch thick and discard small, rounded ends. Place in a medium bowl with 2 tablespoons of olive oil and toss well to coat. Add cheese, salt, and red pepper and toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for 25 minutes.
• While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 minutes more or until cheese is just starting to melt; sprinkle with basil. Serve warm or at room temperature.

POTATO BRUSCHETTA

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Line 2 baking sheets with foil; lightly oil.
• Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
• Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
• Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
• Place in a single layer on baking sheet.
• Bake for 25 minutes.
• While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
• Top potatoes with equal amounts of tomato mixture.
• Bake for 5 more minutes or until cheese is just starting to melt.
• Sprinkle with basil or other garnish as desired.
• Serve warm or at room temperature.

POTATO BRUSCHETTA

Steps:

• Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
• Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
• Sprinkle the fennel seeds onto the potatoes.
• Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
• Place some of this mix on each potato slice and flatten it a little.
• Sprinkle with pepper.
• Cook in the oven for about 30 minutes at 200°C.
• Cut the cheddar slices into as many pieces as there are potato slices.
• Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.

BRUSCHETTA CHICKEN WITH ROASTED POTATOES

Steps:

• Heat oven to 400°F.
• Cover rimmed baking sheet with parchment. Toss potatoes with 2 tsp. garlic, 1/4 tsp. pepper and 2 Tbsp. dressing in microwaveable bowl. Microwave on HIGH 5 to 7 min. or just until potatoes are slightly tender.
• Place potatoes, cut sides down, on half the prepared baking sheet. Reserve 1/4 cup of the remaining dressing for later use. Place chicken on other half of baking sheet; brush with remaining 2 Tbsp. dressing. Bake 20 min. or until chicken is done (165°F) and potatoes are tender.
• Meanwhile, cut 1-1/4 cups tomatoes in half. Toss with remaining garlic, remaining pepper and 2 Tbsp. of the reserved dressing.
• Top chicken with mozzarella. Spoon tomatoes around chicken and potatoes on baking sheet; sprinkle with Parmesan. Bake 5 min. or until mozzarella is melted. Meanwhile, cut remaining tomatoes into quarters; toss with the salad greens and remaining reserved dressing.
• Sprinkle chicken and vegetables with basil. Serve with the salad.

BRUSCHETTA III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice the baguette into 1/2 inch thick diagonal slices. Arrange the slices in a single layer on a baking sheet. Brush both sides of each slice with the olive oil. Place tomato slices and a sprinkling of basil and oregano on the bread slices. Sprinkle the tomatoes, basil and oregano with the garlic powder and white pepper. Cover the tomato slices with slices of the mozzarella and provolone. Place more basil, oregano and tomato slices on top of the cheese.
• Bake in the preheated oven for 7 to 10 minutes, or until the cheese is bubbly.