Sunday, March 20, 2011

Meatless March {Monday March 14th} Potato Bruschetta and Salad

Potato Bruschetta and Salad

4 Baked Potatoes
1/4 Cup Red Onion
1 Large ripe tomato, diced
2 Cloves of garlic
2 Tablespoons basil
1/2 Cup Mozzarella
1 Tablespoons extra virgin olive oil
salt and pepper to taste

Combine onion, tomato, garlic, basil, cheese, and olive oil in a small bowl. Split ope potatoes, sprinkle with salt and pepper and spoon tomato mixture evenly over the four potatoes.

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