Ingredients:

• 2-3 medium potatoes, thinly sliced (use russet or Yukon Gold for best results)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp garlic powder (optional)
• 1 tsp paprika (optional)
• 1 cup cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2-3 cloves garlic, minced
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil (for topping mixture)
• Fresh mozzarella or vegan cheese (optional)
• Fresh parsley or basil for garnish

Instructions:

1. Prepare the Potatoes:
   • Preheat the oven to 400°F (200°C).
   • Slice the potatoes thinly (about 1/4-inch thick) to resemble bruschetta bases.
   • Toss the potato slices with olive oil, salt, pepper, garlic powder, and paprika.
   • Arrange them on a baking sheet in a single layer.
2. Bake the Potatoes:
   • Bake for 25-30 minutes or until the potato slices are golden brown and crispy, flipping halfway through for even crispiness.
3. Prepare the Topping:
   • While the potatoes are baking, combine diced cherry tomatoes, fresh basil, minced garlic, balsamic vinegar, and olive oil in a small bowl. Season with salt and pepper to taste.
   • If using, slice the fresh mozzarella or prepare your preferred cheese for topping.
4. Assemble the Bruschetta:
   • Once the potatoes are done and crispy, remove them from the oven.
   • Top each potato slice with a spoonful of the tomato mixture.
   • Optionally, add a slice of mozzarella or sprinkle vegan cheese on top.
5. Serve:
   • Garnish with fresh parsley or basil and serve immediately while the potatoes are still crispy.

Chef’s Tips:

• Crispy Potatoes: For extra crispiness, you can broil the potato slices for an additional 2-3 minutes after baking.
• Variations: Add toppings like olives, roasted bell peppers, or even a drizzle of pesto for added flavor.
• Serve With: Pair with a side salad for a light meal or serve as an appetizer at gatherings.

Enjoy this creative and crispy twist on traditional bruschetta!