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IdahoŽ Potato Bruschetta with Tomatoes and Olives
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 20 Min. Cook Time: 33 Min. What you need:
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Potatoes:
+ 24 IdahoŽ Yukon Gold Potato slices (1/2-in. thick) + 4 oz. olive oil + 2 tsp. kosher salt + 1 tsp. coarse ground black pepper + 1 tsp. smoked paprika + 1 Tbsp. chopped garlic + 2 Tbsp. chopped rosemary Toasts: + 12 slices French bread (1/2-in. thick) + 1 oz. olive oil + 12 slices fresh Mozzarella Ovallini (1/4-in. thick) Topping: + 4 fresh tomatoes, peeled, seeded, diced 1/4-in. + 1 c. pitted kalamata olives, diced 1/4-in. + 1/2 c. artichoke hearts, diced 1/4-in. + 2 Tbsp. basil pesto + 1 oz. extra virgin olive oil + 1/4 c. fresh basil, cut chiffonade + to taste kosher salt, coarse ground black pepper Plating: + 4 c. baby arugula + 2 oz. extra virgin olive oil What to do:
Preheat convection oven to 350°.
Potatoes: 1. Combine the olive oil, garlic, salt and pepper, and smoked paprika in a bowl. 2. Add the potatoes, mix well. Transfer to a sheet pan and roast in the oven for 20 min. Turn the potatoes over and roast an additional 10 min. Remove and drain, season with the rosemary. Reserve. Topping: Place the ingredients in a mixing bowl and fold together until thoroughly combined. Reserve. Toasts: 1. Place the sliced French bread on a sheet pan, brush with olive oil. Top each piece of bread with a slice of mozzarella. Place under the salamander to toast bread lightly and melt cheese. 2. Top each piece of toast with two slices of potatoes. 3. Divide arugula among four plates, top with three toasts. Spoon a liberal amount of topping over each toast. Drizzle with extra virgin olive oil. Serve. * Recipe courtesy of Idaho Potato Commission. |
