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.