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This potato crostini appetizer recipe combines roasted potato rounds with creamy pesto cheese to make scrumptious finger food.

Potato rounds stand in for bread in this crostini-like recipe. The potatoes with crispy edges and fluffy insides pair perfectly with the cheesy pesto topping. It's a gluten-free appetizer, too.
It's easy to make if too many potatoes aren't scarfed down before you get to the topping! That's experience talking.
Luckily, the cheesy topping with pesto and cream cheese is easy to make. All told, there are just 3 main ingredients in this easy recipe.
The potato medallions are thicker than homemade sweet potato chips. However, you could serve the pesto cheese on a crispy chip instead!
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Ingredients
Here's what you'll need to make pesto cheese potato crostini rounds:
- Potatoes - Smaller potatoes, such as red or Yukon gold, or a long but skinny russet potato, are best for this recipe. Sweet potatoes work, too!
- Cream cheese - The type you already use will work in this recipe
- Prepared pesto - We used a jar of traditional basil pesto. However, any preparation can be used, from sun-dried tomato pesto to pesto made with cilantro. Or learn how to make fresh basil pesto with this comprehensive guide by Dishes and Dust Bunnies.
- Salt - Table salt, sea salt, or garlic salt.
- Olive oil is used to mist the potato slices. Cooking spray can be used instead.
- Optional garnishes: Diced red pepper, chives, or parsley.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Short-Cut
Potato rounds are simply potatoes that have been sliced and oven-baked. They're thicker than chips.
They're often deep-fried and sold in the frozen section alongside tator tops. Although these could be used as the base. I suggest using waffle fries instead!
Directions
Here's how to make potato crostini with a cheesy pesto topping:
- Cut medium-sized potatoes into ¼-inch slices, trying to be as consistent as possible so that the potato rounds roast evenly.
- Tip: A mandolin, one of our kitchen essentials, makes quick work of this step.
- Note: You don't need to peel the potatoes first.
- Lightly mist potato slices with olive oil and arrange them in a single layer on a baking sheet. Sprinkle the top side with salt and roast for 20 to 25 minutes or until potatoes are tender and browned. Flip the potato slices over halfway through and sprinkle with the remaining salt.
- Tip: The potato slices should be completely coated with olive oil but not drenched. A misting pump is an easy way to do this and control the amount of olive oil used. Using a silicone brush is another great option.
- While the potatoes are cooking, mix together softened cream cheese and prepared pesto. You can slather it on with a knife. To pipe it on, add the pesto cheese mixture to a plastic bag, squeeze it into one corner, and then snip off the tip.
- Garnish with diced red peppers, chives, or parsley.
FAQ
Potato rounds cook beautifully in an air fryer. Arrange so they don't overlap. You may need to cook in batches. Cook at 390 °F for about 15 minutes, flipping halfway through.
Soaking sliced potatoes for 30 minutes or overnight and then rinsing them will remove some of the starchiness and make them crisp up nicely. If you have time, it's a good step to take.
Storage and Make Ahead Tips
Making cheesy pesto potato crostini rounds as a party appetizer?
- Pesto and cream cheese can be combined 3-4 days in advance and stored in the refrigerator.
- Potatoes can be sliced 1 day ahead of time. Store them in water in the refrigerator. Rinse and pat them dry before roasting.
The assembled appetizer will reheat poorly. So, scrape off the topping and store it separately if you have leftovers.
Reheat the potatoes in the oven or an air fryer, as you would reheat french fries.
More Finger Food Appetizer Recipes
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📋 Recipe
Potato Crostini Appetizer with Pesto Cheese
Ingredients
- 1 Tablespoon Olive oil Non-stick Cooking Spray
- ⅓ pound Red or Yukon Gold potatoes cut into ¼-inch slices
- ½ teaspoon Salt or garlic salt
- 6 ounces Cream cheese softened
- ¼ cup Prepared pesto any type
Instructions
- Preheat oven to 400 °F.
- Lightly mist potato slices with olive oil and arrange them in a single layer on a baking sheet misted with olive oil or cooking spray. Evenly sprinkle the tops with ¼ teaspoon of salt.
- Roast potato slices 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over halfway through and sprinkling with remaining salt.
- While roasting potatoes, mix cream cheese and pesto in a small bowl.
- Pipe or spoon about 2 teaspoons of pesto mixture on top of each potato slice. Top with red pepper, green onions, or parsley, if desired.
Notes
- Pesto and cream cheese can be combined 3-4 days in advance and stored in the refrigerator.
- Potatoes can be sliced 1 day ahead of time. Store them in water in the refrigerator. Rinse and pat them dry before roasting.
Nutrition
This recipe was originally published on 8/6/18 and has been updated to improve the reader experience.
Liz
This is such a great idea for a party! We have so many gluten free friends, I love using potato as the base!
Marjory
Yes! Perfect for everyone!!!
Robin
I've used grilled potato planks as an appetizer base before. Great gluten free option.
Marjory
Yum! Grilled potato rounds are fantastic!
Lori | The Kitchen Whisperer
Looks so yummy!
Marlynn | Urban Bliss Life
This is such a creative twist on crostini and it looks and sounds soooo delicious!
Diana Johnson
What a great idea to use potato slices for the crostini! LOVE the pesto cheese.
Nettie Moore
Seriously scrumptious! I am drooling! Nettie