Bruschetta Breakfast Potatoes

Name: Bruschetta Potatoes
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 lb large yellow potatoes; 1.5 cups fresh diced tomatoes (10 oz); 1/4 cup sweet onion, finely diced (2 oz ); 1/4 cup cheese of choice (I use almond ricotta) (2 oz ); 1/8 cup pine nuts (1 oz); 1 Tbsp olive oil (0.5 oz); 1/2 cup fresh basil; 1 tsp balsamic vinegar; 1 tsp lemon juice or white wine vinegar

Written by Katie Gates Updated on March 19, 2021

This beautiful breakfast is best in late summer when tomatoes are at their sweetest, and basil is bursting from the garden. For another variation, try the same toppings on polenta rounds.

Bruschetta Potatoes

Protein | Veggies | Fat | Potatoes (Grain Alternative)

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Active Time: 10 minutes

Inactive Time: 20 minutes

Servings 2

Ingredients

Potatoes (Grain Alternative)

1 lb large yellow potatoes

Veggies

1.5 cups fresh diced tomatoes, 10 oz
1/4 cup sweet onion, finely diced, 2 oz

Protein

1/4 cup cheese of choice (I use almond ricotta), 2 oz
1/8 cup pine nuts, 1 oz

Fat

1 Tbsp olive oil, 0.5 oz

Seasonings

1/2 cup fresh basil
1 tsp balsamic vinegar
1 tsp lemon juice or white wine vinegar

Useful Equipment

Roasting Pan

Parchment Paper

Instructions

Preheat the oven to 400° F and line a baking sheet with parchment paper.
Slice the potatoes into large rounds about 1/4” thick and place on baking sheet in a single layer. Brush with a tiny bit of olive oil, salt, and pepper. Roast 20-25 minutes, until cooked.
To make the topping, gently stir together the tomato, sweet onion, olive oil, pine nuts, and seasonings in a small bowl.
When the potatoes are cooked, top the rounds with the tomato mixture. Enjoy!

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Below are a few more variations on this theme, which are permutations of pesto, vegan ricotta, potatoes, polenta, and tomatoes.

8 Comments

ameliaearljordan
August 4, 2018 at · Reply

Looks delicious. Thanks.

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Anonymous
August 4, 2018 at · Reply

Thanks so much Katie! I love your recipes, I’m so glad you’re happy and automatic , and I’m delighted to benefit from any new recipes that come to you!!! Thanks again!!
Karen Miller
August 5, 2018 at · Reply

Thank you so much for sharing! Please continue!
Debbie
August 5, 2018 at · Reply

Thank you Katie! I love all your recipes. Good luck with your next adventures. Big hugs xxx
Amanda Arroyo
August 6, 2018 at · Reply

Looks like my kind of breakfast! Yum!
Elizabeth Diane
August 14, 2018 at · Reply

Yummy!!! Thanks for another awesome recipe❣️
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