Potato Bruschetta

Potato Bruschetta






​Prep Time: 15 Min
Cook Time: 25 - 30 Min

​Yields: 7 Servings

WHAT YOU NEED

• 2 Large Russet Potatoes

(Pepperoncini in Oil, Sea Salt, Cracked Pepper, Italian Seasoning, Grana Padano)

• 1 1/2 C Medley Cherry Tomatoes, chopped
• EVOO
• 2 cloves Garlic, crushed & minced 
• 2 Green Onions, sliced
• 1/2 Lemon
• 1 Tbsp. Fresh Basil, chopped
• 1/3 C Feta Cheese, crumbled
• Sea Salt
• Balsamic Reduction
• Grana Padano
• Fresh Parsley - Garnish

DIRECTIONS

• Preheat oven to 425 F
• Add the medley tomatoes, green onion, garlic, and feta to a bowl. Add the zest of half a lemon and squeeze in some juice. Drizzle with EVOO and season with sea salt to taste. Toss until combined and set aside.
• Thoroughly wash the russets and pat dry. Use a mandolin on the thinnest setting to slice the potatoes (You need 14 large slices). Arrange the potatoes in 2 rows on a parchment lined baking sheet, they will be overlapped slightly. Brush the potatoes with the pepperoncini making sure to scoop up peppers & oil when brushing. Once completed. season them with sea salt, pepper, & Italian seasoning.​

• Bake 15 minutes and remove from oven. Carefully flip the potatoes, brush them with the pepperoncini until evenly coated and season once again with sea salt, cracked pepper, and Italian seasoning. Return to the oven for another 10 - 15 minutes until edges are crispy and brown & potatoes are fully cooked. 
• Transfer the sheet to a wire cooling rack and grate grana padano over the hot potatoes. Allow them to cool for about 5 minutes before assembling.
• To assemble, place two slices of crispy potato on top of one another and spoon over some of the bruschetta topping. Drizzle with balsamic reduction, grate additional grana padano, and sprinkle with fresh chopped parsley. ENJOY!

HAPPY VEG