Potato Crostinis with Pesto

These Potato Crostinis with Pesto are a delightful twist on the classic bruschetta. The crispy potato base pairs perfectly with the freshness of the basil pesto, creating a bite-sized appetizer that's bursting with flavor.

Prep10

Cook25

Serves8

Course Appetizer

Variety Fav(s) Honey Gold®

Cook Type Oven

Dish Type Party Food

Quick, Easy, Convenient 7 Ingredients or Less

Season Summer

Bite Size 3-Bite

Ingredients

24 oz. Tasteful Selections®potatoes, cut into ½-inch thick slices
½ tsp. seasoned salt
¾ c. (6 oz.) cream cheese, softened
¼ c. prepared pesto
¼-½ tsp. red pepper sauce (optional)
¼ c. finely chopped prepared roasted red peppers

Instructions

Preheat oven to 400-degrees. Spray baking sheet with cooking spray. On baking sheet, arrange sliced raw potatoes in single layer; spray lightly with additional cooking spray. Sprinkle evenly with ¼ teaspoon of the seasoned salt. Roast 20-25 minutes, or until potatoes are tender and browned; turning potatoes over once and sprinkling with remaining seasoned salt.
While potatoes are cooking, in a small bowl, mix together cream cheese, pesto and red pepper sauce; set aside.
Remove potatoes from oven after they are done cooking. Pipe or spoon about 2 teaspoon of the cream cheese mixture onto each potato and top with red pepper.