Idaho® Potato Bruschetta with Tomatoes and Olives | Idaho Potato Commission

Ingredients

• <strong>Potatoes:</strong>
• 24 Idaho® Yukon Gold Potato slices (1/2 inch thick)
• 4 ounces olive oil
• 2 teaspoons kosher salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon chopped garlic
• 2 tablespoons chopped rosemary
• <strong>Toasts:</strong>
• 12 slices French bread (1/2 inch thick)
• 1 ounce olive oil
• 12 slices fresh Mozzarella Ovallini (1/4 inch thick)
• <strong>Topping:</strong>
• 4 fresh tomatoes, peeled, seeded, diced ¼ inch
• 1 cup pitted kalamata olives, diced ¼ inch
• 1/2 cup artichoke hearts, diced ¼ inch
• 2 tablespoons basil pesto
• 1 ounce extra virgin olive oil
• ¼ cup fresh basil, cut chiffonade
• to taste kosher salt, coarse ground black pepper
• <strong>Plating:</strong>
• 4 cups baby arugula
• 2 ounces extra virgin olive oil