Name: Patio Bruschetta Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 24 oz. Tasteful Selections® potatoes, halved; 1 tsp. salt; ¾ c. finely chopped plum tomatoes; 10 large pitted green olives, finely chopped; ¾ c. cooked Great Northern or cannellini beans; 2 cloves garlic, finely chopped; 2 tbsp. chopped fresh basil or oregano leaves; 2 tbsp. olive oil; 2 tbsp. white balsamic vinegar; Shredded Parmesan cheese, if desired

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Patio Bruschetta Potatoes

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns

Prep10 minutes

Cook20 minutes

Total Time30 minutes

Serves8

Course Appetizer

Variety Fav(s) Gold Fingerling®, Sunset Fingerlings™

Cook Type Stove Top

Dish Type Comfort, Healthy

Quick, Easy, Convenient 30 Minutes or Less

Season Spring, Summer

Ingredients

24 oz. Tasteful Selections® potatoes, halved
1 tsp. salt
¾ c. finely chopped plum tomatoes
10 large pitted green olives, finely chopped
¾ c. cooked Great Northern or cannellini beans
2 cloves garlic, finely chopped
2 tbsp. chopped fresh basil or oregano leaves
2 tbsp. olive oil
2 tbsp. white balsamic vinegar
Shredded Parmesan cheese, if desired

Instructions

Place the potatoes in a large pot; cover with water and add salt. Bring to a boil; reduce heat and simmer 15-20 minutes or until tender.
Meanwhile, mix the tomatoes, olives, beans, garlic, herbs, oil and vinegar until well blended.
Arrange the cooked potatoes, cut-side up, on a serving plate. Top each one with a spoonful of the tomato mixture or allow diners to top the potatoes themselves, sprinkling each one with a bit of cheese if they’d like.

Recipe Tips

For a crispy, browned finish to each potato, par-cook them in salted water for 10 minutes, then place them cut-side down around the edge of a hot grill if you’re cooking out on the patio.

For best results, use a good quality white balsamic vineagar. If you prefer more, add a little more.