Michigan Potato Bruschetta
Recipe courtesy of our partners at Michigan Potato Industry Commission
Ingredients
- 1 pound Michigan russet potatoes
- 3 tbsp Extra virgin olive oil divided
- ½ tsp Kosher salt
- pepper to taste
- 2 cups Diced fresh ripe tomato
- 8 oz Fresh mozzarella cheese
- 2 tbsp Balsamic vinegar
- 2 cloves Garlic minced
- ¼ cup Fresh basil snipped
Instructions
- Preheat oven to 425°F
- Slice potatoes approximately 1/4″ thick on mandolin slicer
- Toss potatoes 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 cooked potatoes with mozzarella and tomato mixture
- Drizzle balsamic on top and serve immediately