Roasted Potato Crostini with Pesto Cheese

Ready in 35 Minutes

Serving Size

8 Servings

Course Type


Recipe Details


  • No-stick cooking spray
  • 1/3 pound (4 medium) Red or Yukon Gold potatoes
  • 1/2 teaspoon Garlic salt
  • 3/4 cup (6 ounces) Soft cream cheese
  • 1/4 cup Prepared pesto
  • 1/4 to 1/2 teaspoon Red pepper sauce (optional)
  • 1/4 cup Finely chopped prepared roasted red peppers
  • Snipped fresh chives or minced green onion


Heat oven to 400 degrees F. Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in single layer; spray lightly with additional cooking spray. Sprinkle evenly with ΒΌ teaspoon of the garlic salt. Roast 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over halfway and sprinkling with remaining garlic salt. Meanwhile, in a small bowl, mix together cream cheese, pesto and red pepper sauce, if desired. Pipe or spoon about 2 teaspoons pesto mixture onto each potato; top with red pepper. Sprinkle with chives if desired.