Roasted Potato Crostini with Pesto Cheese

At a Glance

  • Potato Type: Russet
  • Prep Method: Roasted
  • Cuisine: Italian
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


  • No-stick cooking spray
  • 1/3 Pounds (4 medium) Red or Yukon Gold potatoes, cut into ½-inch thick slices
  • 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 (optional)


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 ¼ 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.

Calories: 157 Fat: 10g Cholesterol: 24mg Sodium: 285mg Fiber: 2g Protein: 4g

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