Potato Bruschetta

Try this simple appetizer next time you’re entertaining guests. The potatoes hold up remarkably well, and won’t absorb the moisture from the topping the way toast rounds would.

3-4 large round (not oval) potatoes, washed and cut into disks about 1/2″ thick
2 Tbsp extra virgin olive oil, preferably organic
fine sea salt, to taste
basil-pine nut pesto, as desired (I used about 3/4 cup)homemade or store bought
2-3 large ripe tomatoes, diced
more extra virgin olive oil, preferably organic, for drizzling
2-3 leaves fresh basil, thinly sliced

Preheat oven to 400F. Line 2 cookie sheets with parchment paper, or spray with nonstick cooking spray.

Put potatoes in a large bowl and sprinkle with the olive oil and sea salt to taste. Toss with your (clean) hands until potatoes are evenly coated. Place the rounds on the cookie sheet and roast in the preheated oven for 30-45 minutes, until tender and beginning to brown on the edges. It’s nice if you can turn the disks over about halfway through, but not essential.

Once the potatoes are cooked, remove them from the oven and allow to cool for 3-5 minutes until they are cool enough to handle, but still warm. Top each disk with 1-2 tsp of pesto, a good mound of tomato, a slice or two of basil, and a thin drizzle of olive oil. Serve while still warm or at room temperature. These are best eaten the day they’re made. Makes 15-18 appetizers.