Potato ‘Planks’
So we all know that bruschetta involves some kind of topping on bread, right?
Well, not anymore, thanks to the creative cook who won a contest sponsored by the Idaho Potato Commission.
This winning recipe by Kelly Mapes of Ft. Collins, Colo., essentially uses potato wedges instead of the bread in a “bruschetta” that’s topped with beans, pesto, olives and feta.
Idaho Potato “Plank” Bruschetta
Recipe by Kelly Mapes of Ft. Collins, Colo. who won the Grand Prize in the Idaho Potato Commission’s 2010 Watching Waistlines and Wallets Recipe Contest.
* 4 medium Idaho® potatoes, skin on
* 1 1/2 quarts water
* 1/2 teaspoon salt
* 2 teaspoons canola oil
* 1 (16-ounce) can cannellini beans, rinsed and drained
* 1/3 cup prepared basil pesto
* 1 medium tomato, diced
* 8 pitted kalamata olives, finely chopped
* 1 1/2 ounces (1/3 cup) crumbled reduced fat or regular feta cheese
1. Slightly trim opposite sides of potatoes; cut each potato lengthwise into fourths, creating four flat ovals or “planks.”
2. In a large pot, bring water and salt to a boil. Add potatoes and return to a boil then reduce heat, cover, and simmer 5 minutes. Using a slotted spoon, remove potatoes to a paper towel-lined platter.
3. In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Cook half the potatoes 3 to 5 minutes on each side, or until light golden; set aside on serving platter. Repeat with remaining oil and potatoes.
4. In a small bowl, roughly mash beans with a fork. Add pesto and stir until well blended. Spread equal amounts of pesto mixture on top of each potato slice. Sprinkle evenly with remaining ingredients.
Makes 8 servings (2 planks per appetizer-sized serving)
Estimated Nutritional Analysis per Serving:
160 calories, 6g total fat, 1g saturated fat, 0 g trans fat, 5 mg cholesterol, 310 mg sodium, 22 g carbohydrate, 3 g fiber, 5g protein.
Photo courtesy of Idaho Potato Commission.
