Potato Plank Bruschetta
What do you get when you cross two favorites? Well in this case, Potato Plank Bruschetta, another award winning recipe featured on the Mr. Food Show. This easy on the wallet and waistline side or appetizer has that spin you may be looking for to spice up that summertime get-together.
On a sad note, Art Ginsburg, Mr Food, passed away in November, 2012 at the age of 81. Mr. Ginsburg recognized the harried pace of people's lives today and so always created recipes that were not only delicious, but also easy and quick to make. Enjoy this Mr. Food creation courtesy of Art and his team.
Photo Courtesy of MrFood.com
- 4 medium (6-ounce) Idaho russet potatoes, skin on
- 1 1/2 quarts water
- 1/2 teaspoon salt
- 2 teaspoons canola oil, divided
- 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
- Slightly trim opposite sides of each potato then flip; cut each potato lengthwise into fourths, creating four 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.
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.
Per Serving: 160 calories, 6g total fat, 1g saturated fat, 0g trans fat, 5 mg cholesterol, 310 mg sodium, 22g carbohydrate, 3g fiber, 5g protein.
Winning recipe in the "Watching Waistlines & Wallets" Recipe Contest sponsored by the Idaho Potato Commission.
Other Appetizer Recipes
Here are a few more basil recipes to consider serving along side the potato plank bruschetta. Mix and match these basil appetizer with your meals. We have found them to be a real crowd pleaser with our guest.
Basil Soup Recipes
Perhaps your guest would prefer a soup rather than an appetizer. Here are a few basil soup recipes that are sure to please everyone.
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