"Bruschetta" Potato Pancakes Mini
Bruschetta is the classic starter from Italy: we'll show you a delicious variation with our potato pancakes mini and three different toppings. Guaranteed to taste good and go down very well with guests!
Ingredients
For 12 bruschetta Reibekuchen:
- 2 packs of Pahmeyer potato pancakes mini (300 g each)
- 6 smaller, ripe vine tomatoes
- 1 garlic clove
- 1 red onion
- a few basil leaves
- 2 tbsp olive oil
- 1 tbsp light balsamic vinegar
- some sugar, salt and pepper
- 4 medium-sized strawberries
- 4 mini mozzarella balls
- 4 larger basil leaves
- 20g Parmesan cheese, coarsely grated
Preparation
- Prepare the Pahmeyer potato pancakes mini according to the instructions on the packet.
- Wash and quarter the tomatoes, remove the seeds and dice.
- Peel and finely chop the garlic.
- Peel, halve and dice the onion.
- Wash, dry and chop the basil.
- Mix everything with olive oil, balsamic vinegar, sugar, salt and pepper and season to taste.
- Arrange the potato pancakes on a long platter and spread the tomato mixture on top.
- Top four potato pancakes with strawberry slices, four with halved mozzarella balls and the remaining pancakes with basil and grated Parmesan.
