U.S. Potato Bruschetta

 

Have you made your Christmas Noche Buena menu already? Or maybe you have been looking for a snack idea for your choosy and "pa-healthy" members of the family? 

I'm sure with the quarantine restrictions in effect, we can only try our best to have a merry gathering just for the family and maybe an e-celebration with your loved ones via group chats or meetings app. So, better make that meal not just extra yummy but Instagram and Pinterest-worthy.

Here is a suggestion worth your time.  It's so easy to make and it would be fun to do it with your kids. 

But before getting to the preparations, I just want to share why I love serving U.S. potatoes to my family. They are so versatile to use in any dish, and they are power packed with nutrients. They can be a substitute for grains, hence they’re good for athletes and growing kids, actually perfect for the whole family.

Potatoes are rich in vitamin C. A medium size potato with skin on (148 grams) has 27 mg of vitamin C, which is 30% of the daily value. Vitamin C can support the body’s immune system and is required for collagen production, which plays a role in wound healing. This keeps you in the game longer.

They also contain more potassium than a banana! Potatoes have 620 mg of potassium per serving, 15% of the daily value. Potassium is important because it helps maintain normal blood pressure.

The same serving of the medium size potato has 3 grams of plant-based protein. Protein paired with carbohydrates promotes muscle growth and strength. 

Feasting doesn't mean we have to scrimp on beautifully made dishes, so I kitchen-tested a recipe for Bruschetta, but instead of using grilled bread, I used potatoes.

That’s Potato Power for you! I hope you have a healthy Christmas and a positive vibe for the incoming year! Enjoy the recipe!

Grilled Potato Bruschetta

 

Ingredients:

 

3 medium U.S. fresh potatoes

2 cloves garlic, chopped

2 tbsp. extra virgin olive oil (divided)

1 tbsp. balsamic vinegar

4 medium-sized heirloom tomatoes

1/4 cup julienned basil

1/2 cup cream cheese pesto

1 tsp. sea salt & pepper (or to taste)

 

Procedure:

 

Grilled Potatoes:

1.     Slice the unpeeled potatoes. 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, garlic, and salt and pepper to taste.

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

3.     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.

Bruschetta Sauce:

     To make the bruschetta sauce, cut the tomato into half 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, basil leaves, balsamic vinegar and salt and pepper to taste.

Assemble:

1.     When the potatoes are fully cooked on both sides, it’s time to assemble your bruschetta. Place a teaspoon of the cream cheese pesto on top of each potato slice. Then, add some of the bruschetta sauce.

2.     Enjoy immediately as an hors d’oeuvre or snack.

You can find U.S. fresh potatoes in supermarkets in Metro Manila and Cebu. U.S. frozen potato brands are available year-round, while U.S. dehydrated potatoes are offered in baking supply stores. Like and follow Potatoes USA - Philippines on Facebook and Instagram. You can also visit Potato Goodness PH for more info.

Additional recipe note: 

Get the PESTO recipe here: Gastronomy by Joy's Pesto Recipe