Roasted Potato Crostini with Pesto Cheese

[Kitchen Witch]

Roasted Potato Crostini with Pesto Cheese


non-stick cooking spray
1 1/3 pounds potatoes -- (4 medium) cut into 1/2-inch thick slices
1/2 teaspoon garlic salt
3/4 cup soft cream cheese -- (6 ounces)
1/4 cup prepared pesto
1/4 teaspoon red pepper sauce (optional) -- (1/4 to 1/2)
1/4 cup finely chopped prepared roasted red peppers
snipped fresh chives or minced green onion (optional)

Heat oven to 400ºF. Spray baking sheet with cooking spray. On baking sheet, arrange potatoes in single layer; spray lightly with additional cooking spray. Sprinkle evenly with 1/4 teaspoon of the garlic salt.

Roast 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over halfway and sprinkling with remaining 1/4 teaspoon garlic salt. Meanwhile, in small bowl, mix together cream cheese, pesto and red pepper sauce, if desired. Pipe or spoon about 2 teaspoons pesto mixture onto each potato; top with red pepper. Sprinkle with chives, if desired.




NOTES : Cook's Tip: To make up to 1 day ahead, bake potatoes and prepare pesto mixture as recipe directs; do not assemble. Cover and refrigerate separately. If desired, warm potatoes in microwave oven before assembling.