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Roasted Potato Crostini with Pesto Cheese

List of Ingredients



1 1/3 pounds potatoes (about 4 medium), unpeeled, cut into 1/2-inch-thick slices
1/2 teaspoon garlic salt
3/4 cup (6 ounces) soft cream cheese
1/4 cup prepared basil pesto sauce
1/4 to 1/2 teaspoon red pepper sauce (optional)
1/4 cup finely chopped roasted red peppers
Snipped fresh chives OR minced green onions



Recipe

Spray baking sheet with nonstick vegetable oil cooking spray; arrange potatoes in a single layer. Spray potatoes lightly with additional vegetable oil cooking spray; sprinkle with teaspoon garlic salt.

Roast in preheated 400-degree oven 20 to 25 minutes or until potatoes are tender and browned, turning potatoes over and sprinkling with remaining 1/4 teaspoon garlic salt after 10 to 12 minutes.

Meanwhile, combine cream cheese, pesto sauce and red pepper sauce in a small bowl. Pipe or spoon about 2 teaspoons cheese mixture onto each potato slice. Top with roasted peppers, sprinkle with chives. Makes 8 servings.

COOK'S TIP: To prepare up to 1 day ahead, bake potatoes and prepare cheese mixture; cover and refrigerate separately. Before serving, heat potatoes in microwave oven. Assemble as directed above.

From LA Daily News 12/17/00