Potato Inspirations Potato Crostinis with Pesto PDF Print E-mail
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Prep: 10 min. •  Cook: 25 min. •  Serves: 8


  • 24- to 28-oz. of Potato Inspirations potatoes, cut into ½-inch thick slices
  • ½ tsp. seasoned salt
  • ¾ c. (6 oz.) cream cheese, softened
  • ¼ c. prepared pesto
  • ¼ to ½ tsp. red pepper sauce (optional)
  • ¼ c. finely chopped prepared roasted red peppers



Preheat oven to 400-degrees.  Spray baking sheet with cooking spray.  On baking sheet, arrange sliced raw potatoes in single layer; spray lightly with additional cooking spray.  Sprinkle evenly with ¼ tsp. of the seasoned salt.  Roast 20-25 minutes, or until potatoes are tender and browned; turning potatoes over once and sprinkling with remaining seasoned salt.

While potatoes are cooking, in a small bowl, mix together cream cheese, pesto and red pepper sauce and set aside. 

Remove potatoes from oven after they are done cooking. Pipe or spoon about 2 tsp. of cream cheese mixture onto each potato and top with red pepper.