POTATO, MOZZARELLA, and TOMATO CROSTINI, pizza flavored, tasty and easy recipe, appetizer, side dish or main course for lunch or dinner to make in a short time.
Simple to prepare, the potato mozzarella and tomato crostini are really good, perfect for dinner as a main course to be served with a plate of boiled vegetables or salad.
The recipe for the potato mozzarella and tomato crostini is very simple: you need to first boil the potatoes, then dip them in egg and fry them in a pan, add the topping, and in a few minutes, they are ready to be served.
They are delightful and great as mini pizzas but without flour, perfect also for those with celiac disease, and of course, you can top them as you like or with what you have in the fridge.
Delicious with ham, mortadella, speck, or with salmon and avocado, sausage, asparagus, or zucchini, all wonderful ideas.
Join me in the kitchen today, there are potato, mozzarella, and tomato crostini!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3 potatoes
- 1 egg
- to taste breadcrumbs
- 2.8 oz fresh mozzarella
- 1/4 cup tomato puree (approximately)
Steps
Wash the potatoes well and boil them as usual, then let them cool and peel.
Cut them into slices about 1/2 inch thick, beat the egg in a bowl, dip the potatoes, then coat them in breadcrumbs and cook in a pan, turning for a few minutes.
Add the tomato puree, salt, sliced cheese, and oregano, cover with a lid, and cook for a few minutes, just enough to melt the cheese.
Bon appétit
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