I’m so happy to share this Roasted Potato Crostini with Pesto Cheese recipe with you! These little bites use roasted potato slices instead of bread, then get topped with creamy pesto cheese and sweet roasted red peppers. They are soft in the middle, lightly crisp on the edges, and full of bright, herby flavor. They are simple to make and perfect for parties, snacks, or a fun side dish.
Level: Easy
Total Time: about 35 minutes
Prep Time: about 10 minutes
Cook Time: about 25 minutes
Yield: about 8 servings
Course: Appetizer, Side Dish
Cuisine: American
I still remember the first time I made these for a small get together at home. Everyone loved how cute and colorful they looked on the tray. They disappeared faster than I expected.
This recipe is special because it turns simple potatoes into bite sized crostini without using any bread. The potatoes roast until tender and lightly golden, then they are topped with a smooth cream cheese mixture blended with pesto. A little roasted red pepper on top adds sweetness and color. It is easy enough for a beginner and fancy enough to serve to guests.
How to Make Roasted Potato Crostini with Pesto Cheese
This recipe is all about simple roasted potatoes paired with a creamy, herby topping. Here is how it comes together:
• Thick potato slices roasted until tender and lightly crisp
• A sprinkle of garlic salt for simple, savory flavor
• Cream cheese mixed with prepared pesto for a smooth spread
• A touch of red pepper sauce for gentle heat, if you like
• Finely chopped roasted red peppers for color and sweetness
• Fresh chives or green onion for a fresh finish
It is a simple bake and top recipe that looks impressive but is very easy to prepare.
Ingredients
• 4 medium red or yellow potatoes, cut into 1/2 inch thick slices
• 1/2 teaspoon garlic salt, divided
• No stick cooking spray
• 3/4 cup soft cream cheese
• 1/4 cup prepared pesto
• 1/4 teaspoon red pepper sauce, optional
• 1/4 cup prepared roasted red peppers, finely chopped
• Snipped fresh chives or minced green onion, optional
Directions
- Preheat the Oven:
- Heat your oven to 400 degrees F.
- Lightly spray a baking sheet with no stick cooking spray.
- Arrange the Potatoes:
- Place the potato slices in a single layer on the baking sheet.
- Spray the tops lightly with more cooking spray.
- Sprinkle half of the garlic salt evenly over the slices.
- Roast the Potatoes:
- Bake for about 20 to 25 minutes.
- Turn the slices over halfway through cooking and sprinkle with the remaining garlic salt.
- Roast until the potatoes are tender inside and lightly browned on the edges.
- Mix the Pesto Cheese:
- In a small bowl, stir together the softened cream cheese and pesto until smooth.
- Add the red pepper sauce if you want a little heat, and mix well.
- Top the Potatoes:
- Let the roasted potato slices cool slightly so they are easy to handle.
- Spoon or pipe about 2 teaspoons of the pesto cheese mixture onto each slice.
- Finish and Garnish:
- Sprinkle a small amount of chopped roasted red peppers on top of each one.
- Add chives or green onion if using.
- Serve:
- Arrange on a serving platter and enjoy while slightly warm or at room temperature.
Process Details
• Roasting the Potatoes: Cooking the slices in a single layer helps them brown instead of steam. Turning them halfway makes both sides golden.
• Seasoning in Layers: Dividing the garlic salt between the two sides gives more even flavor.
• Creamy Topping: Softened cream cheese mixes more easily with pesto and creates a smooth, spreadable texture.
• Flavor Balance: The pesto brings herbs and richness, while roasted red peppers add a gentle sweetness.
• Optional Heat: A small amount of red pepper sauce adds mild spice without overpowering the dish.
Tips for Success
• Cut the potato slices evenly so they cook at the same speed.
• Do not crowd the baking sheet, use two sheets if needed.
• Let the cream cheese sit at room temperature for easier mixing.
• If you prefer extra crisp edges, bake the potatoes a few minutes longer.
• You can swap red potatoes for yellow or gold potatoes, both work well.
Serving Ideas
• Party Platter: Arrange them neatly on a tray for a colorful appetizer.
• Light Lunch Side: Serve alongside a green salad or soup.
• Snack Board: Add them to a board with olives, sliced veggies, and cheese.
• Family Gathering: Place them on the table as a fun side instead of bread rolls.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 days.
• Reheating: Warm gently in the oven at about 350 degrees F for a few minutes. This helps keep the potatoes from getting too soft.
• Freezing: Freezing is not recommended because the cream cheese topping can change texture.
• Make Ahead Tip: You can roast the potatoes ahead of time and add the topping just before serving.
Nutrition Info (Approximate per Serving)
• Calories: ~73
• Protein: ~1g
• Carbohydrates: ~1g
• Fat: ~7g
• Fiber: ~0g
• Sodium: ~214mg
• Sugar: ~1g
This Roasted Potato Crostini with Pesto Cheese recipe turns simple potatoes into a creamy, flavorful appetizer that looks special but is very easy to make. The soft roasted base, rich pesto cheese, and sweet red peppers create a perfect little bite.
I hope you enjoy making and sharing these with your family and friends. Once you try them, they might become one of your favorite go to appetizers for any gathering.
