Idaho® Potato “Plank” Bruschetta

Ingredients

• 4 medium Idaho® potatoes, skin on
• 1½ quarts water
• ½ teaspoon salt
• 2 teaspoons canola oil
• 1 (16-ounce) can cannellini beans, rinsed and drained
• ⅓ cup prepared basil pesto
• 1 medium tomato, diced
• 8 pitted kalamata olives, finely chopped
• 1½ ounces (1/3 cup) crumbled reduced fat or regular feta cheese

Directions

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.