Potato Crostini

This is an Indianized version of the Italian hors d'oeuvres, crostini.  Prepared this along with the mushroom bruschetta, this morning.

Potato Crostini

Ingredients:

Regular bread, 8 slices (or french loaf slices)
3 boiled and cubed potatoes 
Spices (chilli powder, crushed kasoori methi, pepper)
Salt
Oilve oil
Chopped coriander leaves

For the basil pesto:

Basil leaves, 1 bunch
Ground nuts, 1 tbsp
Green pepper/chilli, 1
Crushed garlic, 1 tbsp
Olive oil, 2 tbsp
Pepper powder
Salt

Method:

• Blend basil leaves, groundnuts, chilli, garlic, olive oil into a paste.  Add pepper and salt.  Keep aside.
• Cut each bread slice into 4.  Brush with oil and grill in oven until toasted to golden brown.
• Heat some oil and toss in the cubed potatoes and the spices, add salt.  
• Take a serving dish and arrange the toasted bread pieces.  
• Spread some pesto sauce over it and top it with a spoonful of potatoes.
• Sprinkle finely chopped coriander leaves and serve hot.