A delicious side dish featuring roasted potato toasts topped with fresh bruschetta made from diced tomatoes, garlic, and basil. Perfect for when you're missing tomato season!
1: Preheat oven to 425°F and line a baking sheet with parchment paper.
2: Slice potatoes length-wise into 'toasts' about 1/4” thick.
3: Toss potatoes in olive oil, salt, and pepper.
4: Bake for 15 minutes, then flip each potato and bake for another 10-15 minutes until desired crispness is achieved.
5: While potatoes are baking, make bruschetta by dicing 3 tomatoes on the vine and tossing them with salt, pepper, red pepper flakes, minced garlic, olive oil, balsamic, and finely chopped fresh basil.
6: Set the bruschetta aside to let the tomatoes soak up the flavors.
7: Top the baked potatoes with bruschetta and serve.
