Bed of Potato Chips with Fresh Tomato Bruschetta
A summer appetizer featuring a bed of potato chips topped with fresh tomato bruschetta, mozzarella, and balsamic glaze.
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Nutrition Facts
EstimatedPer serving
Calories
320 cal
Protein
8 g
Carbs
18 g
Fat
24 g
Fiber
2 g
Zest Score
An incredibly easy, no-cook summer appetizer, but serve immediately before the potato chips lose their crunch.
Ingredients
- 4 fresh tomatoes (cored and chopped, salted to draw out liquid)
- 2 garlic cloves (minced)
- 8 fresh basil leaves (cut into ribbons)
- 4-5 tablespoons olive oil
- flaky salt (to taste)
- fresh mozzarella (torn into bite-sized pieces)
- potato chips (for the bed)
- balsamic glaze (for drizzling)
Instructions
- 1
Core and chop 4 fresh tomatoes. Place in a colander over a bowl and salt to draw out excess liquid.
5 min - 2
Mince 2 garlic cloves and cut 8 fresh basil leaves into ribbons.
2 min - 3
In a bowl, combine drained tomatoes, minced garlic, and basil ribbons. Drizzle with 4-5 tablespoons of olive oil and add flaky salt to taste. Mix well.
2 min - 4
Arrange a bed of potato chips on a serving dish.
1 min - 5
Tear fresh mozzarella into bite-sized pieces and distribute evenly over the chips.
2 min - 6
Using a slotted spoon, top the chips and cheese with generous spoonfuls of the tomato mixture.
2 min - 7
Drizzle with balsamic glaze and finish with a sprinkle of flaky salt.
1 min
Community Notes
From 50 comments
Tips
- Salt the tomatoes in a colander set over a bowl to drain excess liquid, making the bruschetta less watery.
- Use the drained tomato liquid as a mixer for drinks.
- Gently cook the garlic in oil first, then let it cool before pouring over the tomatoes and basil.
The community is highly enthusiastic, with many praising the recipe and the creator's presentation. Specific actionable tips were shared about salting tomatoes in a colander, using the drained liquid for drinks, and pre-cooking garlic in oil.