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Potato Bruschetta

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Total Time65 Mins
Prep Time20 Mins
Cook Time45 Mins
ServingsServes 60

Dish

School Foodservice

Prep Time

20 Mins

Cook Time

45 Mins

Servings

60

Ingredients

+

Potato Bruschetta

  • 13-16 medium Russet Potatoes
  • 1 cup Pepperoni or Prosciutto, round slices
  • 1/2 cup Tomatoes, Diced
  • 2 tbs Italian Seasoning
  • 1 cup Mozzarella Cheese, Shredded, Low Sodium
  • 2 tbs Parsley, Fresh, Chopped (optional)
  • Pan Spray as needed
  • 1 tsp Black Pepper, Gound
  • 1 tsp Salt, Ground

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Preparation

  1. Slice potatoes in ¼ inch rounds.
  2. Place on sprayed sheet pan, season with a little salt and pepper bake at 350 degrees for 40 minutes
  3. Put a slice of peperoni, on each round cover with mozzarella cheese, e few pieces of fresh diced tomatoes and a pinch of Italian seasoning.
  4. Put back in the oven for 3 minutes or until the cheese is melted.
  5. Serving size is 3 rounds.

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Recipe By: Rita McDonald, School Nutrition Manager

Nutrition Facts Per Serving

Calories

129

Fat

3.7g

Sodium

177mg

Carbohydrates

76g

Fiber

1.4g

Protein

5g

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