Idaho® Potato 'Plank' Bruschetta Wins Grand Prize in Idaho Potato Commission's 'Watching Waistlines and Wallets' Recipe Contest

News provided by

Jul 15, 2010, 07:30 ET

EAGLE, Idaho, July 15 /PRNewswire/ -- Perfect for summer entertaining or a light family supper, this recipe was created by Kelly Mapes of Ft. Collins, CO and won the Grand Prize of $5,000 in the Idaho Potato Commission's "Watching Waistlines and Wallets" Recipe Contest.

(Photo: http://photos.prnewswire.com/prnh/20100715/LA35522)

(Photo: http://www.newscom.com/cgi-bin/prnh/20100715/LA35522)

Servings: 8 (2 planks per appetizer-sized serving)

Ingredients:

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

Directions:

Slightly trim opposite sides of potatoes; cut each potato lengthwise into fourths, creating four flat ovals or "planks."
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.
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.
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.

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

Serving Tips: These can be served at room temperature as an appetizer, or warmed briefly in the oven and served as a side dish (perfect with roasted or grilled entrees). You can also double the serving size and serve them as a meatless main dish. The potatoes can even be cooked in advance and assembled just before serving.

SOURCE Idaho Potato Commission