Yellow Potato Bruschetta
Chargrilled potatoes topped with ripe cherry tomatoes, creamy mozzarella, and fresh basil. No gluten? No problem!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 1-pound Yellow Potatoes, sliced ½ inch thick slices
- 2 tablespoons Extra Virgin Olive Oil
- 1 cup Cherry Tomatoes, cut into quarters
- 1 cup Ciliegine Mozzarella (Cherry sized Mozzarella), cut into quarters
- ¼ cup Onions, chopped fine
- ¼ cup Fresh Basil, Chopped
- Salt and pepper as needed
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