Try this potato bruschetta recipe using local Michigan grown potatoes. Recipe courtesy of our partners at Michigan Potato Industry Commission.

Ingredients

  • 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°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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