Everyone I have ever asked says they love bruschetta! That tangy tinge of flavor from the tomatoes, mixed with fresh garlic and aromatic basil is just the kind of combination that makes life magnificent. But if you are avoiding gluten or bread, you might be wondering what alternatives are out there. This recipe uses grilled sliced potato in place of bread. And although it isn’t grilled bread (quite obviously), the finished product is delicious, satisfying, and quite a bit further up the nutrition scale. Give it a try!
(scroll down for instructional video, interactive recipe card and more!)
2 medium red potatoes 2 cloves garlic, chopped (divided) 2 tbsp. extra virgin olive oil (divided) 1 large tomato ¼ cup julienned basil 2 tsp. fresh lemon juice 1 tsp. sea salt & pepper (or to taste) 1 tsp. dried oregano or Italian herbs ½ cup Hope Kale & Pesto Hummus (or your favorite hummus) Leaves of baby spinach or basil (optional)
Slice the potatoes raw, with peel. Slices should be thin enough to cook through, but thick enough not to wilt after they’re cooked—about 1/8 inch. Place the potatoes in a medium mixing bowl and toss with half the olive oil, half the garlic, and salt and pepper to taste.
Heat up a barbecue grill or stovetop griddle to medium high.
To make the bruschetta sauce, cut the tomato into quarters and remove the inner membranes and seeds. Cut into a small, diced consistency. Combine in another medium bowl with the other half of olive oil and garlic, the lemon juice, and salt and pepper to taste.
When the grill or griddle is hot, grill the potatoes on one side for about 5 minutes, or until they start to brown on the hot side. While the potatoes are grilling, add a sprinkle of the oregano or Italian herbs over the uncooked side of the potatoes. Turn the potatoes and grill the other side. Add the remainder of the dried herbs to the already cooked side.
When the potatoes are fully cooked on both sides, it’s time to assemble your bruschetta. Place a baby spinach or basil leaf on top of each potato slice. Then, add some hummus, followed by some of the bruschetta sauce.
Enjoy immediately as an hors d’oeuvre or snack.
NOTE: You can make the bruschetta more traditional by substituting red wine vinegar or Balsamic vinegar for the lemon juice.
Grilled Potato Bruschetta instructional video:
Grilled Potato Bruschetta Mediterranean Style
Ingredients
- 2 medium red potatoes
- 2 cloves garlic chopped (divided)
- 2 tbsp. extra virgin olive oil divided
- 1 large Tomato
- 1/4 cup julienned basil
- 2 tsp. fresh lemon juice
- 1 tsp. sea salt & pepper or to taste
- 1 tsp. dried oregano or Italian herbs
- 1/2 cup Hope Kale & Pesto Hummus or your favorite hummus
- 16 leaves Baby Spinach or substitute basil (optional)
Instructions
- Slice the potatoes raw, with peel. Slices should be thin enough to cook through, but thick enough not to wilt after they’re cooked—about 1/8 inch. Place the potatoes in a medium mixing bowl and toss with half the olive oil, half the garlic, and salt and pepper to taste.
- Heat up a barbecue grill or stovetop griddle to medium high.
- To make the bruschetta sauce, cut the tomato into quarters and remove the inner membranes and seeds. Cut into a small, diced consistency. Combine in another medium bowl with the other half of olive oil and garlic, the lemon juice, and salt and pepper to taste.
- When the grill or griddle is hot, grill the potatoes on one side for about 5 minutes, or until they start to brown on the hot side. While the potatoes are grilling, add a sprinkle of the oregano or Italian herbs over the uncooked side of the potatoes. Turn the potatoes and grill the other side. Add the remainder of the dried herbs to the already cooked side.
- When the potatoes are fully cooked on both sides, it’s time to assemble your bruschetta. Place a baby spinach or basil leaf on top of each potato slice. Then, add some hummus, followed by some of the bruschetta sauce.
- Enjoy immediately as an hors d’oeuvre or snack.
- NOTE: You can make the bruschetta more traditional by substituting red wine vinegar or Balsamic vinegar for the lemon juice.