Potato Caprese Bruschetta
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45
- Yield: 4 1x
- Category: Side Dishes
- Method: Roasting
- Cuisine: gluten-free
Ingredients
Scale
- 2-3 russet potatoes
- 1 bulb of garlic
- 4 ripe tomatoes, diced
- ¼ of a yellow onion, diced
- 8 fresh basil leaves, thinly sliced
- 8 ounces mozzarella balls, sliced
- ½ cup balsamic vinegar
- 1 tablespoon olive oil
- Pinch of salt, plus more to taste
- Pinch of pepper, plus more if needed
Instructions
- Preheat oven to 450° F and line a baking sheet with parchment paper.
- Wash and cut potatoes longways into ¼ inch slices. Place them into a bowl with cold water and rinse until water becomes clear. (This will remove excess starch and help potatoes crisp up when baking).
- Slice off the top of of the garlic bulb and place in foil. Drizzle with olive oil and set on baking sheet.
- After soaking, pat dry potatoes with a paper towel and place them on the baking sheet. Toss them with olive oil, salt and pepper.
- Bake for 15 minutes, remove garlic and flip over potatoes. Continue baking potatoes for an additional 15 minutes, until tender and crispy. Let cool for 5-10 minutes before assembling.
- While potatoes and garlic are roasting in the oven prepare the tomato bruschetta marinade. In a medium bowl add diced tomatoes, onion, 1 tbsp olive oil, fresh basil, salt and pepper- toss to combine. Let mixture marinate in fridge for 20 minutes while potatoes finish roasting and cooling. Drain excess juice.
- While potatoes are cooling- In a small saucepan bring balsamic vinegar to a simmer. Reduce heat to low and whisk consistently for about 10 minutes until balsamic starts to thicken.
- To assemble- take the crispy potato slices and smash a roasted garlic clove on top of each potato slice. Then layer with sliced mozzarella, tomato mixture, fresh basil, and drizzle with olive oil and balsamic vinegar reduction.
Keywords: potato bruschetta, roasted potato bruschetta, Italian appitizer
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