- 2 medium parsnips, thinly shaved lengthwise on a mandoline or with a vegetable peeler
- 1 tablespoon extra-virgin olive oil
- Freshly ground pepper
- Four 3/4-inch-thick slices of sourdough bread or eight 3/4-inch-thick slices of baguette, cut on the diagonal
- 1/4 cup crème fraîche
- 1 Bosc pear—halved, cored and thinly sliced lengthwise
- 4 ounces Fourme d’Ambert, rind removed and cheese thinly sliced
- Preheat the oven to 350°. 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 cool slightly.
- Preheat 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 with salt and pepper. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Serve the tartines hot.
Sparkling rosé: NV Lucien Albrecht Crémant d’Alsace Brut Rosé.