Gluten-free potato bruschetta

Delicious potato bruschetta with cherry tomatoes

A gluten-free, whole-grain version of the popular Italian snack, adorned with fresh, juicy tomatoes, basil and garlic, just like the classic version. All the good and better things are served on slices of roasted potatoes with fresh basil leaves on top instead of the classic ciabatta. It’s a truly delicious and healthy summer snack, perfect for parties, snacks or a quick weeknight meal for the whole family.

Serving size: 3-4
Preparation time: 35 minutes
Severity: light
To prepare you need:

• 2 large or 4 medium-sized potatoes (both peeled and peeled potatoes will do)
• 300g washed and chopped cherry tomatoes
• 2 cloves of garlic, peeled and crushed
• some fresh basil leaves (about 5-6 leaves)
• sea salt and a little ground black pepper to taste
• ½ freshly squeezed lemon juice
• 1 tsp honey or maple syrup
• dulse flakes (optional)

How to make potato bruschetta?

First, preheat the oven to 200 degrees and line a baking tray with baking paper. Then wash and slice the potatoes into discs about 1 cm thick and place the slices on a baking tray lined with baking paper. Bake the potato slices for 25-30 minutes at 200 degrees until the slices are soft and golden brown on top.

While the potato slices are cooking, prepare the coating. To do this, wash and chop the cherry tomatoes in a bowl. In another bowl, prepare the sauce by mixing together the honey or maple syrup, lemon juice, crushed garlic and seasonings. When the sauce is ready, add it to the chopped tomato cubes. When the potato slices are ready, let them cool for a few minutes and then serve with the tomato mixture and fresh basil. Enjoy immediately!

The original recipe is from the Medizinimeedium blog and you can read it HERE.