Potato Bruschetta Recipes

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.

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.

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.

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.