Idaho® Potato Bruschetta with Tomatoes and Olives

Idaho® Potato Bruschetta with Tomatoes and Olives

Todd Downs
Bon Appetit Management
Ft. Wayne, IN

Yield: 4 servings



  1. Preheat convection oven to 350
  1. Combine the olive oil, garlic, salt and pepper, and smoked paprika in a bowl.
  2. Add the potatoes, mix well. Transfer to a sheet pan and roast in the oven for 20 minutes. Turn the potatoes over and roast an additional ten minutes, remove and drain, season with the rosemary. Reserve.
  1. Place the ingredients in a mixing bowl and fold together until thoroughly combined. Reserve.
  1. Place the sliced French bread on a sheet pan, brush with olive oil. Top each piece of bread with a slice of mozzarella. Place under the salamander to toast bread lightly and melt cheese.
  2. Top each piece of toast with two slices of potatoes.
  3. Divide arugula among four plates, top with three toasts. Spoon a liberal amount of topping over each toast. Drizzle with extra virgin olive oil. Serve.