Potato Bruschetta

Your delicious vegetable alternative to bread. Try it out!


  • 1 lb Gwillimdale Farms yellow potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 cup cherry tomatoes, cut into quarters
  • 1 cup mozzarella, cut into quarters
  • 1/4 cup Gwillimdale Farms red onions, chopped fine
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste
  • Balsamic glaze


  • Rinse, scrub and slice the potatoes into ½ inch slices.
  • Place the potatoes in a pot and cover with water.
  • Place over high heat and bring to a boil. Reduce the heat to medium and allow the potatoes to cook for 8 – 10 minutes. Drain the potatoes.
  • Heat a grill pan or BBQ to medium high. Brush potatoes with olive oil and place on the grill for 3 – 5 minutes to achieve grill marks. Remove from the heat and arrange potatoes on plate.
  • In a medium sized bowl combine tomatoes, mozzarella, onions, and basil.
  • Top each potato with a spoonful of the mixture.
  • Drizzle balsamic glaze.
  • Enjoy.