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HomePotato Bruschetta

Potato Bruschetta

Michigan Potatoes make a great alternative to bread for a satisfying and delicious appetizer your family will love. 


  • 1 lb. Michigan russet potatoes
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 teaspoon kosher salt - pepper to taste
  • 2 cups diced fresh ripe tomato
  • 8oz fresh mozzarella cheese
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1/4 cup snipped fresh basil

Directions - Prep Time: 10min | Cook Time: 25min
  • Preheat oven to 425°
  • Slice potatoes approximately 1/4" thick on mandolin slicer
  • Toss with 2 tbsp olive oil
  • Season with salt and pepper
  • 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 mozzarella and tomato mixture, drizzle balsamic on top and serve immediately





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