I’m so happy to share my Fingerling Potato Bruschetta recipe with you! This appetizer is a fun twist on the classic bruschetta, using roasted fingerling potato halves instead of bread. Each bite has a crispy, golden potato topped with fresh, juicy tomatoes, fragrant basil, and a hint of balsamic. It’s simple, colorful, and perfect for parties or casual get-togethers.
Level: Easy
Total Time: about 45 minutes
Prep Time: about 15 minutes
Cook Time: about 30 minutes
Yield: 6 servings
Course: Appetizer
Cuisine: Italian
I still remember the first time I made this recipe at home, and everyone went straight for seconds! There is something so satisfying about the combination of crispy roasted fingerling potatoes and fresh, tangy tomato topping.
This recipe is simple enough for beginners but looks impressive on a platter. You’ll roast the potatoes until golden and tender, then pile on a bright bruschetta topping made from fresh tomatoes, basil, garlic, olive oil, and balsamic vinegar.
It’s the perfect appetizer for a party or a small gathering, and it also works as a fun side dish to accompany dinner.
How to Make Fingerling Potato Bruschetta
This dish combines crispy roasted potatoes with fresh, flavorful tomato topping. Here’s how it comes together:
• Roasted fingerling potato halves for a crispy, golden base
• Seasonings of salt, pepper, and Italian herbs for flavor
• Fresh tomato topping with garlic, basil, olive oil, and balsamic vinegar
• Simple preparation steps that keep it quick and easy
• A visually appealing appetizer or side dish
It is a simple, colorful dish that looks impressive and tastes delicious.
Ingredients
• 1 pound fingerling potatoes, halved lengthwise
• ½ teaspoon Kosher salt, or to taste
• ¼ teaspoon ground black pepper, or to taste
• Olive oil
Tomato Bruschetta Topping
• 6 to 8 roma tomatoes, diced
• ⅓ cup fresh basil leaves, thinly sliced
• 2 cloves garlic, finely minced
• 1 to 2 tablespoons extra virgin olive oil, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• Salt and pepper, to taste
Directions
- Preheat the Oven:
- Set oven to 425 degrees F and prepare a large baking sheet with a light coating of olive oil.
- Prepare the Potatoes:
- Toss the halved fingerling potatoes with olive oil, salt, and pepper.
- Tip: Trim a small flat surface on each potato so they can stand upright when serving.
- Arrange and Roast:
- Place potatoes cut side down on the baking sheet without overcrowding.
- Roast for about 25 minutes, checking at 15 minutes. Flip if the cut sides are golden brown.
- Cool the Potatoes:
- Remove the roasted potatoes from the oven and let them cool slightly.
- Prepare the Tomato Topping:
- In a bowl, combine diced tomatoes, basil, and minced garlic.
- Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently.
- Assemble the Bruschetta:
- Spoon the tomato topping evenly onto the roasted potato halves.
- Serve:
- Arrange on a platter and serve immediately while the potatoes are still warm.
Process Details
• Roasting the Potatoes: Roasting at high heat brings out a golden, slightly crisp exterior while keeping the inside tender.
• Flat Potato Surface: Trimming a small flat base allows the potatoes to stand for easy plating and bite-sized presentation.
• Fresh Tomato Balance: The fresh tomato topping provides acidity and freshness to balance the rich, roasted potatoes.
• Flavor Layering: Olive oil, garlic, and balsamic in the topping create depth and a hint of sweetness.
Tips for Success
• Use fingerling potatoes for natural small size and flavor.
• Avoid overcrowding the baking sheet to ensure potatoes roast instead of steam.
• Adjust salt carefully; the potatoes and topping should balance together.
• Dice tomatoes evenly for a uniform topping.
• Make the topping just before serving to keep it fresh and vibrant.
Serving Ideas
• Party Appetizer: Arrange on a platter for guests to grab one or two bites easily.
• Side Dish: Pair with grilled chicken or fish for a light dinner.
• Vegetarian Platter: Serve with roasted vegetables for a colorful spread.
• Casual Snack: Enjoy warm or at room temperature with a sprinkle of extra basil.
Storage & Freezing
• Refrigerator: Store in an airtight container for up to 3–4 days. Best eaten the same day for crispiness.
• Freezing: Not recommended as potatoes may lose texture.
• Reheating: Gently warm in the oven at 350 degrees F for 5–7 minutes to maintain crispiness.
• Topping: Keep tomato topping separate until ready to serve to prevent soggy potatoes.
Nutrition Info (Approximate per Serving)
• Calories: ~156
• Protein: ~2g
• Carbohydrates: ~16g
• Fat: ~10g
• Fiber: ~2g
• Sodium: ~300mg
• Sugar: ~3g
My Fingerling Potato Bruschetta recipe is a simple, colorful, and flavorful appetizer that is sure to impress guests and delight your taste buds. The combination of crispy roasted potatoes and fresh tomato topping makes every bite enjoyable.
I hope you enjoy making (and eating) this recipe as much as I do. Serve it at your next gathering, and watch it disappear quickly!
