This potato bruschetta is a great alternative to normal one – and so yummy!!
What you need:
- 4 large potatoes
- 2 jars diced cherry tomatoes
- 2 garlic cloves
- 5 fresh basil leaves
- ¼ teaspoon sea salt
- ½ lemon
- 1 teaspoon honey
Directions:
Preheat the oven to 220 degree C. Slice the potatoes lengthwise into long ovals and place them on a baking tray lined with parchment paper. Bake the potatoes for 30 minutes, until the tops are turning golden brown. Whisk the lemon juice, sea salt, garlic, and honey in a bowl. Add the diced tomatoes and toss to combine. Arrange the baked potato slices on a serving tray and top them with the diced tomatoes and minced basil. Makes 4 servings
