Roasted Potato Crostini with Pesto Cheese
Recipe courtesy of Potatoes USA.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 73kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 23mgSodium: 214mgPotassium: 29mgSugar: 1gVitamin A: 286IUCalcium: 21mgIron: 1mg
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