Try this potato bruschetta recipe using local Michigan grown potatoes. Recipe courtesy of our partners at Michigan Potato Industry Commission.
- 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
Prep Time: 10min | Cook Time: 25min
- Preheat oven to 425°F
- 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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