Few things are simpler:
Poatoes - Parsley Pesto - Rustic Tuscan-style Bread
Continuing with the idea of using potatoes to top or fill diverse flatbreads, a variation of a classic crostini. Which served as an antipasto(appetizer) or at an aperitivo style buffet are utterly versatile. They can be topped by 'almost' anything and still be considered crostini. Despite being so simple they are still found on many restaurant menus. It is of course also known as bruschetta and topped with tomatoes, garlic and basil it stormed the world under that name. Though technically it is any grilled slice of bread 'brushed' (bruscato in Italian) with oil and then topped or even just eaten as is. The classic combination with potatoes is normally a basil pesto. This variation uses a pesto of parsley, pine nuts, parmigiano reggiano, extra virgin olive oil and a touch of garlic. This pesto is also common in Liguria, though not used as profusely as the basil based version for which the region is so famous.