Pear, Parsnip, and Fourme d'Ambert Tartines

Name: Pear, Parsnip, and Fourme d'Ambert Tartines
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium parsnips; 1 tbsp. extra-virgin olive oil; salt; Freshly ground pepper; 4 slice sourdough bread or eight 3/4-inch-thick slices of baguette; 1/4 c. Crème fraîche; 1 Bosc pear; 4 oz. Fourme d'Ambert

Published: Oct 16, 2012

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Yields:

Cook Time:

25 mins

Total Time:

50 mins

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Pears and parsnips create an unusual sweet-savory topping for Julianne Jones's French-style, open-face sandwiches called tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.

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Directions

1. Step 1Preheat the oven to 350 degrees F. On a rimmed baking sheet, toss the shaved parsnips with the extra-virgin olive oil and season with salt and pepper. Roast for about 20 minutes, tossing once, until the parsnips are tender and starting to crisp around the edges. Let the parsnips cool slightly.
2. Step 2Preheat the broiler. Arrange the sourdough bread slices on a medium baking sheet. Spread equal amounts of the crème fraîche on each bread slice, then top with the pear slices, roasted parsnips and cheese. Season the tartines with salt and pepper. Broil the tartines 8 inches from the heat for about 3 minutes, until the cheese is melted. Serve the tartines hot.