POTATO BRUSCHETTA
Sliced potatoes with bruschetta topping, a bit like a mini pizza with a potato base. Delicious as an appetizer.
Provided by Ramon Casha
Categories Potato
Time 55m
Yield 12 portions, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice the potatoes into thin slices, about half a cm thick. Place them flat on a baking tray, on baking paper (individual slices).
- Pour the olive oil onto the potatoes. Use a brush to spread it evenly.
- Sprinkle the fennel seeds onto the potatoes.
- Chop the tomatoes, onion and cheeselets or feta into small pieces, and the garlic into tiny bits. Mix together with the olives, capers and add salt and pepper to taste.
- Place some of this mix on each potato slice and flatten it a little.
- Sprinkle with pepper.
- Cook in the oven for about 30 minutes at 200°C.
- Cut the cheddar slices into as many pieces as there are potato slices.
- Place a piece of cheddar over each slice, then pop under the grill for a further 5 minutes to melt the cheddar and caramelise it slightly.
Nutrition Facts : Calories 243.1, Fat 11.1, SaturatedFat 6.3, Cholesterol 32.3, Sodium 445.1, Carbohydrate 27.6, Fiber 4, Sugar 3.6, Protein 9.8
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