These oven baked fontina potato crostini bites are the kind of simple appetizer that feels a little special without asking much from the cook. Thin potato rounds stand in for bread, turning a handful of ingredients into crisp, savory bites with melted cheese and a fresh herbal finish. They are especially handy for parties because they look elegant on a platter, can be eaten in one or two bites, and come together with familiar ingredients.
Serve these warm or at room temperature alongside sparkling water, white wine, or a light cocktail, and add a few easy accompaniments like olives, marinated vegetables, or a simple green salad if you are building an appetizer spread. They also fit nicely next to other small bites on a buffet table, especially dishes with bright flavors that balance the rich fontina.
Oven Baked 4-Ingredient Fontina Potato Crostini Bites
Servings: 6 appetizer servings
Ingredients
1 1/2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
2 tablespoons olive oil
6 ounces fontina cheese, shredded or thinly sliced
1 tablespoon fresh thyme leaves
Directions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. Slice the potatoes into even 1/4-inch rounds so they cook at the same rate.
2. Brush both sides of the potato rounds with olive oil and arrange them in a single layer on the prepared baking sheet.
3. Bake for 20 to 25 minutes, flipping once halfway through, until the potatoes are tender inside and crisp and lightly golden at the edges.
4. Top each potato round with a small mound of fontina cheese and return the pan to the oven for 2 to 4 minutes, just until the cheese is melted and bubbly.
5. Transfer to a serving board or platter, sprinkle with fresh thyme, and serve warm.
Variations & Tips
Add a savory finish: If you are willing to go beyond the four core ingredients, a tiny pinch of flaky salt or a few cracks of black pepper just before serving can sharpen the flavors nicely.
Choose the right potato: Yukon Gold potatoes work especially well here because they hold their shape and develop a creamy interior. Try to keep the slices uniform so the rounds crisp evenly.
Make them a little crisper: For extra crunch, bake the potato rounds a few minutes longer before adding the cheese. You want the edges nicely golden so they can support the topping without going soft too quickly.
Try a different herb: Fresh rosemary, chives, or a little chopped parsley can stand in for thyme if that is what you have on hand. Use a light hand so the herb complements the fontina rather than overpowering it.
Serve for a crowd: These are best arranged in a single layer on a platter shortly before serving. If making a larger batch, use two sheet pans so the potatoes roast instead of steam.