Fingerling Potato Bruschetta
This Fingerling Potato Bruschetta is so delicious and the perfect appetizer to wow your guests.
Servings: 6 people
Calories: 156kcal
Ingredients
- 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
Instructions
- 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!
Nutrition
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