Yellow potato bruschetta is filling, easy - Laurinburg Exchange

Chargrilled Potatoes topped with ripe cherry tomatoes, creamy mozzarella, and fresh basil. No gluten? No problem.

***

Ingredients …

1-pound Yellow Potatoes, sliced ½ inch thick slices

2 tablespoons Extra Virgin Olive Oil

1 cup Cherry Tomatoes, cut into quarters

1 cup Ciliegine Mozzarella (Cherry sized Mozzarella), cut into quarters

¼ cup Red Onions, chopped fine

¼ cup Fresh Basil, Chopped

Salt and pepper as needed

***

Directions …

Rinse, scrub, and slice the potatoes into ½ inch slices.

Place the potatoes in a pot and cover with water, just enough to cover them.

Place over high heat and bring to a boil. Reduce the heat to medium, and allow the potatoes to cook for 8-10 minutes or until they can be pierced easily with the tip of a knife. Drain the potatoes and arrange them on a plate.

Heat a grill pan or an outdoor grill to medium-high. Brush the potatoes with the olive oil and place on the grill for 3-5 minutes on each side or until grill marks are achieved. Remove from the heat and arrange the grilled potatoes on a platter.

In a medium-sized bowl combine the tomatoes, mozzarella, red onions and basil. Adjust the seasoning to your liking using salt and pepper. Top each potato plank with a spoonful of the tomato-mozzarella mixture and enjoy!

For more potato recipes, go online to www.potatogoodness.com.

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Yellow potato bruschetta is filling, easy - Laurinburg Exchange
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