Purple Potato, Tomato, and Goat Cheese Bruschetta
Are you guys sick of all the purple food yet? I’ve still got a few more recipes to post and then I’ll shut up about purple food. When I saw this Purple Potato Pizza posted back in January, I immediately starred it to make at some point. I hadn’t even started thinking about purple food, but the colors on that pizza just popped and drew me in.
When I started pulling a menu together, I had the pizza on the list. I decided that having a tart, baguette slices with the baked brie, AND a pizza would be a little to carb heavy for my tastes. But then I had to decide which of those items to ditch. I went back and forth. Then it hit me, I could use the pizza as inspiration for a dip or something. But dips often go with chips or toast or crackers. More carbs. I decided to let the idea simmer a bit and stopped thinking about it.
A couple days later it hit me – endive leaves! They’re crispy and crunchy and not carby at all. Perfect! This is basically the same recipe that I use for bruschetta, except I added some lightly boiled purple potatoes! I added my potatoes to the mixture while they were still a bit warm so the cheese got all melty which was awesome. I would recommend serving this the same day you make it. The Purple Potato, Tomato, and Goat Cheese Bruschetta would be great over sliced baguettes or on chips as well.
One Year Ago: Cranberry Raisin Almond Banana Bread
Two Years Ago: Black Bean and Bell Pepper Cous Cous Salad
Three Years Ago: Alton Brown’s The Puffy
Four Years Ago: Shrimp Scampi with Mushrooms and Asparagus
Purple Potato, Tomato, and Goat Cheese Bruschetta
Yield: Serves 8-10
Ingredients:
1 lb purple potatoes
2 large tomatoes
2 oz crumbled goat cheese
1/2 medium red onion, finely diced
large bunch cilantro, chopped
salt and pepper to taste
toasted bagueette slices or endive leaves (separated and washed) for serving
Directions:
Set a pot of salted water to boil. Chop the potatoes into small cubes. Once water is boiling, add potatoes and boil for 5 minutes. Drain potatoes and allow to cool.
Seed and dice the tomatoes and place in a medium bowl. Add the goat cheese and diced red onion.
Once potatoes have cooled, add them to the bowl along with the cilantro and salt and pepper. If the potatoes are warm, the goat cheese will melt a little bit. That's ok.
To serve, spoon bruschetta into endive leaves or over toasted baguette slices.
Recipe inspired by The Novice Chef
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
love,
cathy b.
I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!
I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!
i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!
Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!
I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.
home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂
definitely looks better than the “traditional” version!!
Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!
everything’s better homemade!
This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).
Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.
beantownbaker — November 24th, 2013 @ 5:51 pm
Isn’t it great?!?