Potato Bruschetta

by The Daily Meal
Potato Bruschetta


·1 pound potatoes
·3 tablespoons extra virgin olive oil, divided
·3 tablespoons freshly grated Parmigiano-Reggiano cheese, divided
·1/2 teaspoon sea salt
·1/4 teaspoon crushed red pepper
·2 cups diced fresh ripe tomato
·2/3 cups small fresh mozzarella pearls
·2 tablespoons white balsamic vinegar
·2 cloves of garlic, minced
·1/4 cup fresh basil, stemmed and roughly chopped


Preheat oven to 425°F. Line 2 baking sheets with foil and lightly oil or spray with olive oil cooking spray. Slice potatoes 1/4-inch thick and discard ends. Place in a medium bowl with 2 tablespoons of olive oil and toss to coat. Add in the cheese, salt, and red pepper. Toss again to coat as evenly as possible. Place in a single layer on baking sheet and cook for about 25 minutes. While potatoes are cooking, stir together remaining oil, tomatoes, mozzarella, balsamic, and garlic in a medium bowl. Top potatoes with equal amounts of tomato mixture and bake for 5 more minutes, or until cheese is just starting to melt. Then, sprinkle with basil.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.