Patio Bruschetta Potatoes  

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

Prep Time: 10 min | Cook Time: 20 min | Serves: 8


  • 24 oz. Tasteful Selections® potatoes, halved lengthwise (Recipe favorites: Gold, Red or Sunset Fingerlings)
  • 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 and/or oregano leaves
  • 2 tbsp. olive oil
  • 2 tbsp. white balsamic vinegar, or to taste
  • Shredded Parmesan cheese, if desired


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 Tip(s):

  • 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.