Slice the potatoes raw, with peel. Slices should be thin enough to cook through, but thick enough not to wilt after they’re cooked—about 1/8 inch. Place the potatoes in a medium mixing bowl and toss with half the olive oil, half the garlic, and salt and pepper to taste.

Heat up a barbecue grill or stovetop griddle to medium high.

To make the bruschetta sauce, cut the tomato into quarters and remove the inner membranes and seeds. Cut into a small, diced consistency. Combine in another medium bowl with the other half of olive oil and garlic, the lemon juice, and salt and pepper to taste.

When the grill or griddle is hot, grill the potatoes on one side for about 5 minutes, or until they start to brown on the hot side. While the potatoes are grilling, add a sprinkle of the oregano or Italian herbs over the uncooked side of the potatoes. Turn the potatoes and grill the other side. Add the remainder of the dried herbs to the already cooked side.

When the potatoes are fully cooked on both sides, it’s time to assemble your bruschetta. Place a baby spinach or basil leaf on top of each potato slice. Then, add some hummus, followed by some of the bruschetta sauce.

Enjoy immediately as an hors d’oeuvre or snack.

NOTE: You can make the bruschetta more traditional by substituting red wine vinegar or Balsamic vinegar for the lemon juice.