© Christina Holmes
Active Time
25 MIN
Total Time
50 MIN
Yield
Serves : 4

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. Slideshow: Hot Melty Sandwiches

How to Make It

Step 1    

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.

Step 2    

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.

Suggested Pairing

Sparkling rosé: NV Lucien Albrecht Crémant d’Alsace Brut Rosé.

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