Bruschetta Potatoes
Protein | Veggies | Fat | Potatoes (Grain Alternative)
Servings 2
Calories
Equipment
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
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!