Festive Papas Tapas with Bruschetta

Festive Papas Tapas with Bruschetta: Main Image

Quick Facts

Servings: 6
Prep Time: 15 min.
Cook Time: 20 min.
Total: 35 min.
A Spanish take on a traditional appetizer, bite-size potato slices are topped with fresh tomatoes and basil.

Ingredients

  • 3 med russet potatoes (or 3 Yukon Gold potatoes)
  • 2 Tbs olive oil
  • 1/4 tsp pepper
  • 1/2 tsp sea salt
  • Bruschetta Topping2 med tomatoes, diced
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1 Tbs olive oil

Directions

  • Preheat grill or oven to 400°F.
  • Thinly slice potatoes lengthwise to 1/4 inch thick, discarding ends.
  • Toss with olive oil, salt, and pepper.
  • Place on grill or prepared baking sheet in a single layer and cook for 10 minutes on each side.
  • In a bowl, toss together the tomatoes, basil, garlic, and olive oil.
  • Spoon the bruschetta on top of the potatoes and serve.

Nutrition Facts

Calories 152
  Calories from Fat 61 (40%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(0%)Cholesterol 0mg
(7%)Sodium 166mg
(16%)Potassium 568mg
Total Carbohydrate 21g
(12%)Dietary Fiber 3g
Sugars 2g
Sugar Alcohols 0g
(5%)Protein 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.