Google+ Allergy-Free Vintage Cookery: Potato "Crostini"


Wednesday, November 9, 2011

Potato "Crostini"

I was casting around for an interesting appetizer recently and stumbled across Ricki's Potato Bruschetta at Diet Dessert and Dogs.  She had the spectacular idea to use sliced, roasted potatoes as a base for bruschetta instead of Italian or French bread, and topped hers with a delicious homemade pesto.  Aha! I thought.  I could do that!

As I had already given my basil plants a severe haircut, I needed to think up some other kinds of toppings.  What I came up with was a serve-yourself buffet of several "crostini" type toppings... a garlic tomato dice, a spicy eggplant baba ghanoush, and an antipasto mix of salami and black olives.  You could, of course, use any type of topping that you would normally find on a crostini.  The potatoes are just the right size and strength to hold just about anything, and the savory crusted edges plus the creamy soft centers provide a wonderful foil for strong flavors.

For the potato base

Slice several large potatoes into 1/4" round slices.  Toss with olive oil and salt, and roast in a single layer on a baking sheet for about 30 minutes at 375 degrees F.

For the tomato topping

Quarter several cups of red and yellow cherry or grape tomatoes.  Mix with minced garlic, fresh basil, salt and olive oil.

For the antipasto topping

Quarter a dozen slices of nitrite-free, casein-free salami (we use Applegate Farms).  Display with cured black olives.  (Yes, I know this isn't meat-free or unprocessed... but the other toppings are :) )

For the eggplant dip

Slice one eggplant lengthwise and brush both sides with olive oil.  Roast on a baking sheet covered with aluminum foil for about 30 minutes at 375 degrees F.  (This can be done at the same time as the potatoes are roasting.)  Scoop out cooked pulp into a blender and add 1/4 cup tahini, 3 Tbsp minced garlic, the juice of 1 lemon, 1 Tbsp cumin, and salt to taste.  Blend until a paste forms.

Serve while the potatoes are still warm.

Shared with Real Food Wednesday at Kelly the Kitchen Kop and Monday Mania at The Healthy Home Economist and Just Another Meatless Monday at Hey What's For Dinner Mom? and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Fat Tuesday at Real Food Forager and Gluten Free Wednesday at The Gluten Free Homemaker and THese Chicks Cooked at This Chick Cooks and Foodie Wednesday at Frugal Wannabe Cooks and Idea Sharing Wednesday at Women Who Do It All and Pennywise Platter at The Nourishing Gourmet and Show Off Your Stuff at Fireflies and Jellybeans and the Gallery of Favorites at Premeditated Leftovers and Anything Goes at Bacon Time with the Hungry Hypo and Show and Tell Saturday at Be Different Act Normal and The More The Merrier Monday at DIY Home Sweet Home and Gastronomical Sovereignty. 


  1. Oh I can't wait to try this! Thanks for sharing.

  2. Oh, these sound fabulous. Of course, starting out with inspiration from Ricki, they had to be wonderful. What a great way to entertain.

  3. They look great! Thanks so much for the shout-out. I've never tried them with a different topping. . . will have to give it a try, now. :)

  4. Thank you. Although I try not to eat too much potato (prescribe to the idea I have to earn my carbs, and I'm not terribly active) my family still eat a lot of bread. This is a lovely looking inbetween space. This recipe has been bookmarked. Thank you.