Wisconsin Potato and Vegetable Growers Association

Roasted Potato Crostini with Pesto Cheese

Roasted Potato Crostini with Pesto Cheese

Recipe courtesy of Potatoes USA.
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizers and Snacks, Side Dish
Servings 8 people
Calories 73 kcal


  • 4 medium Wisconsin Red or Yellow potatoes cut into 1/2-inch thick slices
  • 1/2 tsp garlic salt
  • 3/4 cup soft cream cheese
  • 1/4 cup prepared pesto
  • 1/4 tsp red pepper sauce (optional)
  • 1/4 cup prepared roasted red peppers finely chopped
  • sniped fresh chives or minced green onion (optional)
  • no-stick cooking spray


  • Heat oven to 400 °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 soft 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: 73kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 214mgPotassium: 29mgSugar: 1gVitamin A: 286IUCalcium: 21mgIron: 1mg
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