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. 
I’m guessing you’ve tried Manchego? It’s my favorite sheep’s milk cheese.
I’m lactose intolerant too, and cheese is what I miss most. I’m curious about the goat cheese and sheep’s milk cheese; according to what I’ve read, goats’ milk and sheep’s milk have almost the same amount of lactose as cows’ milk. How is it that the cheese doesn’t have lactose? I’d be interested in any resources you could pass on because I’d love to be able to eat some cheese again!
I’m lactose-tolerant, but according to a Good Eats episode on cheese, most of the lactose is removed during the cheese making process, so that’s why most lactose-intolerant people can eat it. My g/f is Asian and very lactose-intolerant, but she can eat cheese with no problem. Ice cream (which she will eat when she gets the craving) does her no good at all, but cheese is usually fine.
That’s interesting. I know lactose intolerance is different for each person. Unfortunately for me, eating cheese (and ice cream) is like a death-wish, but I have read that cheese that’s made traditionally, aged 2 yrs., has nearly no lactose in it. That’s hard to find though. I haven’t heard that goat cheese and sheep cheese have less lactose. But perhaps most goat and sheep cheese are aged?
I actually have the GE episode on my TiVo (Cheese: Good Milk Gone Bad) and he says that cheeses that have a little age on them have had their lactose consumed by the bacteria so there’s little if any lactose left. I just replayed that portion for the exactish quote.
I think goat/sheep cheese is similar to cow in that it can be fresh or aged. I think Manchego has fresh and aged varieties. If you have a good cheese source nearby, you should be able to find well-aged (2+ years) varieties of cheddar at the very least. A Canadian, English, Irish, or Austrailian. All are very good.
I truly feel sorry for you, as I love a nice extra sharp cheddar, Parma Reggiano, etc.
And really, it’s not my intention to torture you. 🙂
Thanks for looking that up for me! I’ll have to test the waters the next time I’m feeling brave…:) I would LOVE it if I could eat some cheese again!
The only reason I eat goat and sheep milk cheese is because when my doctor told me I was LI, she said I could eat those. So that’s what I’ve been doing. I am very sensative to all cow dairy, but haven’t ever had problems with the goat or sheep cheese…
I haven’t tried Machego… I’ll have to look for it.
I first had Manchego at a tapas place near Phoenix on a cheese and fruit plate. I had no idea what I was missing. 🙂
oh my gosh! a fellow cheese junkie! haha
So I’ve been lactose intolerant since I went away to college… but I still enjoy most of my favorites. Lactaid works wonders!!! I carry the pills around with me all the time and enjoy most of the foods I love. Regarding the different milks, goats milk does indeed have lactose, it is just less than traditional cows milk so more people can tolerate it. I’m sure different processes in which you make cheese, etc could effect it, and everyone’s sensitivity is different as well. I adjusted quickly to Lactaid milk, and they have cottage cheese, ice cream (but i stick to the good ol’ stuff), and some other products I have yet to try. I urge fellow LI folks not to give up your (and my!!) favorite foods!!!
I found this website of sheeps cheese and it appears it is good for people with LI.
http://www.sheepscheese.com/
Yep! Sheep cheese is my friend for sure.
I am severely lactose intolerant but love food and cooking, so this has been a difficult adjustment for me as well. Parmigiana Reggiano is lactose free as well as; Grana Padano, all Finlandia cheeses including Muenster and Lappi. I use Lappi as a substitute for Mozzarella as it has similar texture and flavour. Muenster has worked well as a substitute for many cheeses as it has great flavour. There are some cheeses that I cannot tolerate such as mozzarella. Goat cheese does have lactose, but also has a protein in it that is different from that in cow’s milk. This makes it much more easily digestible and is great for those with lactose intolerance. Hope this is helpful! p.s. – I make my own ice cream by making creme anglaise with lactose free 2% milk.