Potato Crostinis with Pesto
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Prep: 10 min. • Cook: 25 min. • Serves: 8
- 1 ½ lbs. Biggins® potatoes, scrubbed, peeled and 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 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 teaspoons of cream cheese mixture onto each potato and top with red pepper.