Fingerling Potato Bruschetta
This Fingerling Potato Bruschetta is so delicious and the perfect appetizer to wow your guests.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: Italian
Servings: 6 people
Calories: 156kcal
- 1 pound fingerling potatoes, cut in half lengthwise
- ½ teaspoon Kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
- Olive oil
Tomato Bruschetta Topping
- 6 to 8 roma tomatoes
- ⅓ cup basil leaves, thinly sliced loosely packed
- 2 cloves fresh garlic, finely minced
- 1 to 2 tablespoons extra virgin olive oil or to taste
- 1 tablespoon balsamic vinegar or to taste
- Salt and pepper to taste
Preheat oven to 425 degrees F.
Toss halved potatoes with salt, pepper, and some olive oil. Arrange on a large baking sheet pan, flat side down. Do not overcrowd the pan, use two sheet pans if needed. Tip: Cut a small flat surface on the on the potatoes so they can stand on their own when serving.
Roast for about 25 minutes, or until golden brown and cooked through, tossing halfway through or when the flat sides are golden brown. Remove from oven and let cool slightly.
Meanwhile, prepare the topping: In a bowl, combine the diced tomatoes, basil, minced garlic. Drizzle with the balsamic vinegar and olive oil and toss to combine. Season with salt and pepper to taste.
Top the roasted potatoes with the prepared tomato topping evenly. Serve immediately. Enjoy!
Serving: 2pieces | Calories: 156kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 299mg | Potassium: 477mg | Fiber: 2g | Sugar: 3g | Vitamin A: 589IU | Vitamin C: 24mg | Calcium: 21mg | Iron: 1mg