here's what you'll need for 4-6 servings...
1 pint potatoes, cut into 1/2 in cubes
1 pint tomatoes, chopped
4-5 cloves fresh garlic, minced
1 cup basil, cut into a chiffonade (long, skinny ribbons)
1/8 cup olive oil, plus a tad more for roasting the potatoes
salt & cracked pepper
preheat your oven to 400 degrees.
1. put the cleaned, cubed potatoes on a baking sheet, toss with olive oil and season with salt and pepper. roast for 30 min or until fork tender.
2. while the potatoes cook, prep the rest of the food. toss the tomatoes, garlic and basil together. season with salt and pepper.
3. once the potatoes are done, mix them into the tomato mixture and drizzle everything with olive oil. season with more salt and pepper to taste.
adding the warm potatoes to the bruschetta enables them to soak up all the goodness, and the final drizzle of olive oil really seals the deal.
this dish makes for a fabulous summer side dish or works well as an entree salad over chopped romaine.