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🥔 Bruschetta with Oven Potatoes and Purslane

350 kcal · 40 min · 4 servings

Ingredients

• 200 g Ciabatta bread
• 400 g Potatoes
• 150 g Purslane (young leaves)
• 1 Stück Garlic clove
• 40 ml Olive oil
• 10 ml Aged balsamic vinegar
• 5 g Salt
• 2 g Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. 2. Wash the potatoes and cut them into approx. 2 cm cubes.
3. 3. Mix the potato cubes with 20 ml of olive oil, salt, and pepper on a baking sheet.
4. 4. Bake the potatoes in the oven for 25 minutes until golden brown and crispy.
5. 5. Wash the purslane leaves thoroughly and dry them.
6. 6. Slice the ciabatta into thick slices and toast them lightly in a pan or oven.
7. 7. Rub the garlic clove over the toasted ciabatta slices.
8. 8. Spread the warm potatoes over the ciabatta.
9. 9. Add the purslane leaves on top and drizzle everything with the remaining 20 ml of olive oil and balsamic vinegar.

Nutrition per serving

• kcal: 350
• Protein: 8 g · Fett/Fat: 15 g · Carbs: 42 g