Potato Crostini with Pesto Cheese
Potato Crostini with Pesto Cheese combines 5 ingredients into a scrumptious appetizer or side dish! Easy, gluten-free recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
- 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