Pear, Parsnip & Fourme d'Ambert Tartines

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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  • Servings: 4

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  • 2 medium parsnips, thinly shaved lengthwise on a mandoline or with a vegetable peeler
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • 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

How to make this recipe

  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.

  2. Preheat the broiler. Arrange the sourdough bread slices on a medium baking sheet. Spread equal amounts of the cr&#232;me fra&#238;che 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 <em>tartines</em> hot.

Suggested Pairing

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

Contributed By Photo © Christina Holmes Published November 2012

501808 recipes/pear-parsnip-fourme-dambert-tartines 2013-12-06T23:41:11+00:00 Didier Murat, Julianne Jones fall|french|sandwiches|4|vegetarian|lunch|snack november-2012 recipes,pear-parsnip-fourme-dambert-tartines 501808

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