Potato Bruschetta - cooking recipe

Ingredients

1 lb russet potatoes or 8 -10 small russet potatoes
2 tablespoons olive oil
3 tablespoons parmesan cheese, freshly grated
1/2 teaspoon sea salt
1/4 - 1/2 teaspoon crushed red pepper flakes (to taste)
TOPPING
1 tablespoon olive oil
2 cups ripe fresh tomatoes, diced
2/3 cup mozzarella cheese, cut into 1/4 inch cubes
2 tablespoons balsamic vinegar
2 garlic cloves, minced
GARNISH
1/4 1/4 cup green onions or fresh parsley, chopped

Preparation

Preheat oven to 425 degrees Fahrenheit.
Line 2 baking sheets with foil; lightly oil.
Slice potatoes 1/4-inch thick; discard small, rounded ends or see description of the recipe above for ideas to use them.
Place slices in a medium bowl with 2 Tablespoons olive oil; toss well to coat.
Add grated Parmesan cheese, salt and red pepper; toss again to coat as evenly as possible.
Place in a single layer on baking sheet.
Bake for 25 minutes.
While potatoes are baking, stir together 1 Tablespoon olive oil, tomato, Mozzarella, balsamic vinegar, and garlic in a medium bowl.
Top potatoes with equal amounts of tomato mixture.
Bake for 5 more minutes or until cheese is just starting to melt.
Sprinkle with basil or other garnish as desired.
Serve warm or at room temperature.