Potato Crostini with Pesto Cheese

Potato Crostini with Pesto Cheese

Potato Crostini with Pesto Cheese combines 5 ingredients into a scrumptious appetizer or side dish! Easy, gluten-free recipe!
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 114kcal
Author Marjory Pilley


  • Non-stick Cooking Spray
  • 1/3 pound Side Delights Red or Yukon Gold potatoes cut into 1/2-inch slices
  • 1/2 teaspoon garlic salt
  • 6 ounces cream cheese softened
  • 1/4 cup prepared pesto
  • 1/4 cup roasted red peppers finely chopped


  • Heat oven to 400 degrees F. 
  • Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in a single layer.
  • Spray potato slices lightly with additional cooking spray and sprinkle evenly with 1/4 teaspoon of garlic salt.
  • Roast 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over halfway through and sprinkling with remaining garlic salt.
  • While potatoes are roasting, mix together cream cheese and pesto in a small bowl. 
  • Pipe or spoon about 2 teaspoons of pesto mixture onto each potato and top with red pepper.


Calories: 114kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 347mg | Potassium: 113mg | Vitamin A: 465IU | Vitamin C: 4.2mg | Calcium: 41mg | Iron: 0.8mg