Potato Crostinis with Pesto
- 24 oz. Potato Inspirations® potatoes, cut into ½-inch thick slices
- ½ tsp. seasoned salt
- ¾ c. (6 oz.) cream cheese, softened
- ¼ c. prepared pesto
- ¼-½ 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 teaspoon 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; set aside.
Remove potatoes from oven after they are done cooking. Pipe or spoon about 2 teaspoon of the cream cheese mixture onto each potato and top with red pepper.