Potato Bruschetta - USPB - Colorado Potato

Name: Potato Bruschetta - USPB - Colorado Potato
Ingredients: 1 lb. small russet potatoes; 3 tablespoons extra virgin olive oil, divided; 3 tablespoons freshly grated Parmesan cheese, divided; 1/2 teaspoon sea salt; 1/4 to 1/2 teaspoon crushed red pepper (to taste); 2 cups diced fresh ripe tomato; 2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes); 2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar); 2 cloves garlic, minced

www.coloradopotato.org

Potato Bruschetta – USPB Need a last minute appetizer for your holiday feast? It’s a twist on the classic bruschetta—quick, easy and a definite crowd-pleaser.

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Ingredients

1 lb. small russet potatoes
3 tablespoons extra virgin olive oil, divided
3 tablespoons freshly grated Parmesan cheese, divided
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon crushed red pepper (to taste)
2 cups diced fresh ripe tomato
2/3 cup small fresh mozzarella pearls (or 1/4 inch cubes)
2 tablespoons white balsamic vinegar (can substitute with regular balsamic vinegar)
2 cloves garlic, minced