Roasted
Veggie
Crostini
Ingredients:
- 1/2 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
- 1/2 pound parsnips, peeled and cut into 1/2-inch dice
- 1/8 cup olive oil
- 6 tablespoons Bear Pond Farm Tomato Basil Pesto
- 1 1/2 tablespoons balsamic vinegar
- 6 1/2-inch-thick slices of rustic white bread
- 1/2 pound imported Fontina cheese
Roated Veggie Crostini
Ingredients:
- 1/2 pound Jerusalem artichokes, peeled and cut into 1/2-inch dice
- 1/2 pound parsnips, peeled and cut into 1/2-inch dice
- 1/8 cup olive oil
- 6 tablespoons Bear Pond Farm Tomato Basil Pesto
- 1 1/2 tablespoons balsamic vinegar
- 6 1/2-inch-thick slices of rustic white bread
- 1/2 pound imported Fontina cheese
Instructions:
Preheat the oven broiler to 400°F. In a roasting pan, toss the Jerusalem artichokes with the parsnips and olive oil. Season with salt and pepper. Roast the vegetables, stirring occasionally, until tender. Stir in the vinegar.
Meanwhile, arrange the bread slices on a large baking sheet and toast in the oven until lightly browned, about 8 minutes. Spread each toast with a rounded tablespoon of pesto. Top with cheese and vegetables. Broil for about 1 minute, until the cheese is just melted.
Makes about 3 servings.
